prep time: tbd
cook time: tbd
servings: 4 - 6
1 1/2 cups olive oil + more as needed
1 leek - thinly sliced
2 medium onions - chopped
2 carrots - chopped
1 tomato - chopped
3 sprigs parsley
6 cloves garlic - finely minced
1 cup white wine
2 - 21/2 pounds monkfish - skinned and boned
1 egg yolk
1 teaspoon lemon juice
1. heat 2 tablespoons olive oil in a dutch oven or other large lidded pan over medium-high heat. add the leeks, onions, carrots, tomato, parsley and about 1/3 of the minced garlic. reduce heat to medium, season with salt and pepper, and cover. cook, stirring frequently, for 10 minutes.
2. add wine and 1 1/2 cup water and cook for another 5 - 10 minutes, or until vegetables are very tender. transfer mixture to a food processor and puree until smooth. set aside.
3. season fish with salt. heat 2 tablespoons of oil in a large skillet, add fish and cook over low heat, 3 - 4 minutes each side. work in batches, adding more oil as needed to keep fish from sticking.
4. return puree to dutch oven along with fish and any juices. bring to a simmer, reduce heat to low, cover and cook for 10 - 15 minutes, or until fish is cooked through.
5. combine the remaining garlic, a pinch of salt, egg yolk and lemon juice in a bowl; whisk to combine. begin to add the remaining cup or so of oil a drop at a time, whisking constantly. once mixture is emulsified, continue to add oil in a steady stream until fully incorporated and mixture is thick, with the consistency of mayonnaise. season as needed.
6. using a slotted spoon, gently transfer fish to a plate and keep warm. adjust seasoning of the vegetable mixture. remove from heat and whisk in the egg yolk mixture. add fish back in before serving.
- new york times, july 2014