Wednesday, February 25, 2009
Monkfish and Cauliflower Gratin - Date Night
I picked up a small cauliflower, (my son saw it on the counter and stopped suddenly... "Is that a brain?")
I blanched the cauliflower in salted boiling water (around 4 minutes) and shocked it in cold water, the sectioned it and put it in individual serving dishes.
I then added sauted onion and garlic, grated gruyere cheese, heavy cream (actually crema mexicana), nutmeg, a small bit of parmesan and bread crumbs. and broiled it.
The monkfish I seared on a pan with the shrimp, and some onions. I had hoped to have them all cook pretty equally time wise but the monkfish was still too thick so I removed the shrimp while the monkfish finished. I added more garlic,
a bit of chopped rosemary deglazed the pan with some water and then added some butter.
A quick word on butter... I bought some fancy butter, never have before, it is outstanding as a stand alone product, not that I endorse eating butter right off the stick, but you have to taste it to understand. creamy almost cheese like. I think I'm ruined.
Ok back to the dish I plated the fish and shrimp
And served the cauliflower alongside
The final product was very tasty. The fish turned out great, the portions where very reasonable (something I typically have trouble with). I probably would bake the cauliflower rather than blanch it next time as it cooled quickly, with only the broiler to brown it. Try it out.