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Bacon-wrapped monkfish with Beluga lentils and Meyer lemon butter sauce

January 25, 2019 12:54 PM

Recipe courtesy of Skidmore College Dining Services

Fish

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  • 1 lb. monkfish loin, cleaned
  • 4 oz. bacon strips
  • 2 T chopped tarragon
  • 2 T chopped thyme
  • 2 T olive oil
  • Salt and white pepper to taste

Season fish with salt, pepper and the herbs. Wrap in the strips of bacon so that the seam is lined up neatly on one side of the fillet. To a hot pan, add olive oil and fish. Brown the fish on seam side for 5 minutes until golden brown over medium heat. Flip and repeat until fish is brown on all sides and just cooked through.

Lentils

  • 8 oz. Beluga lentils
  • 2 oz. each finely diced carrot, celery and onion
  • 1 garlic clove, minced
  • 2 cups chicken stock
  • 2 bay leaves
  • 6 sprigs thyme
  • 2 T Butter

In a small sauce pan over medium heat, add butter and vegetables. Sweat the vegetables for 5 minutes until just tender. Add stock and aromatics and cook until lentils are tender and all liquid is absorbed into the grain, about 40 minutes.

Meyer lemon butter sauce

  • 1 cup white wine
  • ½ cup heavy cream
  • 8 oz. diced cold butter
  • 2 T white vinegar
  • 4 sprigs thyme
  • 1 finely sliced shallot
  • 2 Meyer lemons, juiced and zested
  • 2 T chopped tarragon

in a medium sauce pan over low heat, reduce the wine, vinegar, shallot, thyme until just about all liquid is evaporated. Add the heavy cream and reduce until thick and bubbly. Little by little whisk in the cold butter one cube at a time until fully incorporated. Add the Meyer lemon product and season with salt and pepper. Strain through a fine mesh sieve and serve immediately.

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