{"id":828,"date":"2011-09-17T01:23:37","date_gmt":"2011-09-17T08:23:37","guid":{"rendered":"http:\/\/blogs.kqed.org\/essentialpepin\/?p=828"},"modified":"2011-09-17T01:23:37","modified_gmt":"2011-09-17T08:23:37","slug":"monkfish-roulade","status":"publish","type":"post","link":"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/17\/monkfish-roulade\/","title":{"rendered":"Monkfish Roulade"},"content":{"rendered":"

Episode 110: Easy and Elegant Seafood<\/a>
\nRecipe: Monkfish Roulade (with Broccoli Rabe Stuffing and Tarragon Tomato Sauce)<\/strong><\/p>\n

A large monkfish fillet is butterflied, rolled up around a stuffing of broccoli rabe that has been saut\u00e9ed with mushrooms and garlic, and cooked on top of the stove. The roulade is served with a tarragon and tomato sauce.<\/p>\n

\"Monkfish<\/a><\/p>\n

Serves 4<\/strong><\/p>\n

STUFFING<\/strong>
\n10 ounces broccoli rabe
\n1 1\/2 teaspoons olive oil
\n2 garlic cloves, crushed and finely chopped (1 1\/2 teaspoons)
\n4 ounces mushrooms, cleaned and finely chopped (by hand or in a food processor; 1 1\/2 cups)
\n1\/4 teaspoon salt
\n1\/4 teaspoon freshly ground black pepper
\n1 large cleaned monkfish fillet (about 1 pound, 2 ounces)
\n1 tablespoon olive oil
\n1 tablespoon unsalted butter
\n1\/4 teaspoon salt<\/p>\n

SAUCE<\/strong>
\n3 tablespoons dry white wine
\n1\u20132 ripe tomatoes (7 ounces total), peeled, halved, seeded, and cut into 1\/2-inch pieces (1 cup)
\n1\/4 teaspoon salt
\n1\/4 teaspoon freshly ground black pepper
\n1 tablespoon chopped fresh tarragon<\/p>\n

FOR THE STUFFING:<\/strong> Peel the fibrous outer layer of skin from the stems of the broccoli rabe; cut off and discard the bottoms of the stems if they are tough. Wash the broccoli rabe well and cut into 1\/2-inch pieces.<\/p>\n

Heat the oil in a large heavy skillet. When it is hot, add the garlic and saut\u00e9 for 5 seconds, then add the broccoli, still wet from washing, along with the mushrooms and salt and pepper. Mix well, cover, and cook over medium heat for 5 minutes. The broccoli should be tender and the moisture gone from the pan. If any liquid remains, cook, uncovered, until the liquid has evaporated. Let cool to room temperature.<\/p>\n

Meanwhile, place the monkfish fillet on the work surface and, using a long, thin, sharp knife held perpendicular to the fish and start from a long side, cut through it, stopping about 1 inch from the opposite side, so it can be opened like a book. Butterflying will create a 1\/2-inch-thick rectangle about 7 inches by 9 inches. One side of the fillet will be whiter than the other; place it white side down on a work surface. Spread the cool stuffing mixture on top. Starting from a long side, roll up the monkfish to encase the filling and tie it securely with kitchen string. The finished roulade should be about 2 1\/2 inches in diameter. (The roulade can be prepared up to 24 hours ahead, covered and refrigerated.)<\/p>\n

Heat the oil and butter in a deep skillet. Sprinkle the roulade with the salt and brown it on the smooth (unseamed) side over high heat for about 1 minute. Turn the roulade over, cover, reduce the heat to medium, and cook for about 15 minutes, or until the fish is tender when pierced with a fork. Transfer the roulade to a platter.<\/p>\n

FOR THE SAUCE:<\/strong> Add the wine to the drippings in the skillet and boil for 1 minute. Add the tomatoes, salt, and pepper and boil for another minute. Stir in the tarragon.<\/p>\n

To serve, remove the string from the monkfish and cut the roulade into 8 slices, each about 3\/4 inch thick. Divide the sauce among four plates and arrange 2 slices of the roulade on top, and serve immediately.<\/p>\n

Copyright \u00a9 2011 by Jacques P\u00e9pin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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