Monkfish with Savoy Cabbage and Juniper Berries

Name: Monkfish with Savoy Cabbage and Juniper Berries
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 6 servings bacon; 1 leave bay; 6 servings black pepper; 6 servings gin; 6 servings juniper berries; 6 servings kosher salt; 6 servings monkfish; 6 servings onion; 6 servings radishes; 6 servings savoy cabbage; 6 servings shallots; 6 servings unsalted butter; 6 servings white wine; 6 servings white wine vinegar; 6 servings Yukon Gold

Monkfish with Savoy Cabbage and Juniper Berries is a gluten free main course. This recipe serves 6. One portion of this dish contains roughly 29g of protein, 16g of fat, and a total of 450 calories. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 2 hours. A mixture of gin, wine, pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the gin you could follow this main course with the Gin & tonic sorbet as a dessert.

Instructions

Put a rack in the lower third of the oven and preheat the oven to 300F. Bring a large pot of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Oven

Pot

To make the beurre blanc: In a medium saucepan, bring the shallots, wine, vinegar, gin, crushed juniper berries, and black pepper to a boil and simmer until reduced to cup, about 20 minutes.

Ingredients you will need

Juniper Berries

Beurre Blanc

Black Pepper

Shallot

Vinegar

Wine

Gin

Equipment you will use

Sauce Pan

Meanwhile, add the cabbage and potatoes to the pot of boiling water and blanch until tender, 5 to 7 minutes.

Ingredients you will need

Potato

Cabbage

Water

Equipment you will use

Pot

Transfer to a colander to drain.

Equipment you will use

Colander

When the beurre blanc reduction has finished, reduce the heat to low and add the butter, 1 piece at a time, whisking until just melted before adding more. The sauce should have the consistency of a hollandaise. Strain the beurre blanc through a fine-mesh sieve, pressing on the solids to extract as much liquid and flavor as possible. Season to taste with salt and cover to keep warm (the sauce will break if it gets too hot or too cold).

Ingredients you will need

Sauce

Hollandaise Sauce

Butter

Salt

Equipment you will use

Whisk

Sieve

Wash the monkfish, pat it dry, and season it with salt and pepper. In a medium cast-iron pot or Dutch oven, cook the bacon over medium heat until it is translucent (adjust the heat so it does not brown), 5 to 7 minutes.

Ingredients you will need

Salt And Pepper

Monkfish

Bacon

Equipment you will use

Dutch Oven

Add the onion, bay leaves, and whole juniper berries and cook, stirring, until the onion is translucent, about 10 minutes.

Ingredients you will need

Juniper Berries

Bay Leaves

Onion

Add the cabbage and potatoes, pour the beurre blanc over the vegetables, and arrange the monkfish on top (cut the monkfish tail crosswise in half if it is too long for the pot). Cover the pot and transfer it to the oven.

Ingredients you will need

Beurre Blanc

Vegetable

Monkfish

Potato

Cabbage

Equipment you will use

Oven

Pot

Braise until the fish is cooked through, 25 to 35 minutes.

Ingredients you will need

Fish

Garnish with the radish slices, if using, and serve.

Ingredients you will need

Radish

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Equipment

Ingredients

Servings:

6servings

bacon 1leave

bay 6servings

black pepper 6servings

gin 6servings

juniper berries 6servings

kosher salt 6servings

monkfish 6servings

onion 6servings

radishes 6servings

savoy cabbage 6servings

shallots 6servings

unsalted butter 6servings

white wine 6servings

white wine vinegar 6servings

Yukon Gold

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Santi Sortesele Pinot Grigio. It has 4.4 out of 5 stars and a bottle costs about 17 dollars.