It’s amazing how much a difference a month makes. Exactly a month ago I was searing scallops and simultaneously having panic attacks. But on my first day of making monkfish, I felt calm, cool, and collected. Perhaps the school names level 6 appropriately: Confidence and creativity.
The monkfish dish is a riff on Osso Buco. We take this meaty, white fish, dredge it and lightly pan fry it. Then we finish cooking it by poaching it in a lobster stock. It’s served on a bed of saffron risotto and garnished with a gremolata. To be honest, I’m not crazy about this dish because I don’t like lobster stock (Sauce Americaine), but I have no problem cooking it for any hungry guests.
TIP OF THE DAY: When searing fish, always start with a hot pan. You’ll know it’s hot enough when the oil looks thinner and starts to shimmer and wisps of smoke start forming.