Sautéed Monkfish with Leeks and Shiitakes

Name: Sautéed Monkfish with Leeks and Shiitakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters chicken stock or canned low-sodium broth; 2 Tbsps minced chives or a combination of chives and garlic chives; 59 milliliters dry white wine, such as Riesling; 907 grams slender leeks, white and tender green parts only, halved lengthwise and cut crosswise on the diagonal 1/2 inch thick; 680 grams trimmed monkfish fillet, cut crosswise into 1/2-inch-thick medallions; 4 servings Salt and freshly ground pepper; 227 grams shiitake mushrooms, stems discarded, caps cut into 1/4-inch dice; 4 servings Unbleached all-purpose flour, for dredging; 4 Tbsps unsalted butter; 1 Tbsp vegetable oil

Sautéed Monkfish with Leeks and Shiitakes might be just the main course you are searching for. Watching your figure? This pescatarian recipe has 479 calories, 32g of protein, and 19g of fat per serving. This recipe serves 4. Head to the store and pick up unbleached flour, a combination of chives and garlic chives, butter, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Melt 1 tablespoon of the butter in a very large skillet. When the butter starts to brown, add the mushrooms, season with salt and pepper and cook over moderate heat, stirring, until softened, about 3 minutes.

Ingredients you will need

Salt And Pepper

Mushrooms

Butter

Equipment you will use

Frying Pan

Add the wine and cook until evaporated, about 1 minute.

Ingredients you will need

Wine

Transfer the mushrooms to a bowl and wipe out the skillet.

Ingredients you will need

Mushrooms

Equipment you will use

Frying Pan

Bowl

In a medium enameled cast-iron casserole, melt 2 tablespoons of the butter.

Ingredients you will need

Butter

Add the leeks, season with salt and pepper and cook over moderate heat, stirring, until softened, about 1 minute.

Ingredients you will need

Salt And Pepper

Leek

Add the chicken stock and bring to a boil. Cover and cook over moderate heat for 3 minutes. Stir well, cover and cook for 3 minutes longer.

Ingredients you will need

Chicken Stock

Season the monkfish medallions with salt and pepper and lightly dredge them in flour; shake off the excess flour. In the very large skillet, heat the vegetable oil until almost smoking.

Ingredients you will need

Salt And Pepper

Vegetable Oil

Monkfish

All Purpose Flour

Shake

Equipment you will use

Frying Pan

Add the monkfish medallions and cook them over moderately high heat until browned on the bottom, about 3 minutes. Turn the medallions, reduce the heat to moderate and cook until just opaque throughout, about 3 minutes.

Ingredients you will need

Monkfish

Bring the stewed leeks to a boil. Stir in the shiitakes and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Shiitake Mushrooms

Leek

Remove from the heat and stir in the chives and the remaining 1 tablespoon of butter. Spoon the leek stew onto plates, set the monkfish on top and serve at once.

Ingredients you will need

Monkfish

Butter

Chives

Leek

Stew

Equipment

Frying Pan

Bowl

Ingredients

Servings:

237milliliters

chicken stock or canned low-sodium broth 2Tbsps

minced chives or a combination of chives and garlic chives 59milliliters

dry white wine, such as Riesling 907grams

slender leeks, white and tender green parts only, halved lengthwise and cut crosswise on the diagonal 1/2 inch thick 680grams

trimmed monkfish fillet, cut crosswise into 1/2-inch-thick medallions 4servings

Salt and freshly ground pepper 227grams

shiitake mushrooms, stems discarded, caps cut into 1/4-inch dice 4servings

Unbleached all-purpose flour, for dredging 4Tbsps

unsalted butter 1Tbsp

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. 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. You could try Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris. Reviewers quite like it with a 5 out of 5 star rating and a price of about 99 dollars per bottle.