Monkfish With Two Sauces
Instructions:
- One (16−ounce) jar pickled beets, drained
- One (14.5−ounce) can chicken broth
- One (10−ounce) package frozen \"petite\" peas, thawed
- 1/4 Cup Heavy cream
- 2 Pound Boneless monkfish cut into 2−inch square pieces
- 6 Tablespoon Unsalted butter; melted
- 1 Tablespoon Paprika
- Salt and freshly ground black pepper
- 1 Tablespoon Unsalted butter
- TO MAKE THE SAUCES:
- In a food processor or blender, puree the beets with 1 cup of chicken broth and set aside in a small saucepan.
- Puree the peas with the remaining broth and heavy cream and set aside in another saucepan.
- TO PREPARE THE MONKFISH:
- Preheat the oven to 400 F. Dip each piece of monkfish in the melted butter.
- Sprinkle each piece with paprika and set on a baking sheet and roast for 10 minutes or until just cooked through.
- While the monkfish is roasting, in separate saucepans, over low heat, simmer the beet and pea sauces. When they come to a simmer, season each one with salt and pepper to taste.
- Blend a tablespoon of butter in the beet sauce and remove both from the heat.