Monkfish en Papiotte Recipe
Dense, sweet, and buttery, monkfish is a French favorite that pairs divinely with leeks, shallots, corn, grains, and herbs. Baked in parchment for a beautiful presentation and flavor.
Makes 4 servings
Cooking time: 10 minutes (active), 30 minutes total
1 thinly sliced organic leek (white only)
2 tablespoons extra virgin olive oil
1 cup cooked and drained faro beans or Quinoa
1 cup whole organic cherry tomatoes
8 roasted organic shallots, minced
2 cups organic sweet corn
½ cup loosely packed basil leaves
salt and pepper to taste
4 filets wild monkfish (6-ounce filets or 1 ½ pounds) if you cannot find wild monkfish, wild halibut or seabass are excellent substitutes
wild halibut or seabass are excellent substitutes
4 sheets parchment paper
4 tablespoons unsalted organic butter, divided into 4
1. Preheat oven to 350 degrees.
2. Blanch the leek by bringing a medium sized pot half full of water to boil. Carefully place the leeks into the boiling water and let them cook for about one minute or until the leeks just start to lose their form. Remove them from the water with a skimmer and place under cold running water until cooled. Let them dry on a paper towel.
3. In a bowl, combine the leek with olive oil, faro beans or Quinoa, tomatoes, shallots, corn, and basil. Season with salt and pepper. On a sheet of 14x14 inch piece of parchment paper, place 1 cup of the mixture in the center. Top with monkfish. Sprinkle with salt and pepper and place a pat of butter on top. Fold parchment from corner to corner, forming a triangle. Crimp the edges together to seal the pouch.
4. Bake in oven for 10 minutes or until parchment becomes lightly browned; let rest two minutes. Serve pouch on a plate and provide scissors.