VOLUME 1 / ISSUE 1 WINTER 2024
FOOD & DINING
A DECADENT DISH FOR SPRING: EASTER MONKFISH
BY SARAH AMYOT & CHEF MATTHEW KUHN
Porcini Braised Monkfish Osso Bucco with a Boursin Potato-Stone Crab Gratin, Charred Broccolini, Pistachio Gremolata, Chanterelles, and Squash Puree This recipe, is brought to you by Chef Matthew Kuhn from Eastport’s own O’Learys Seafood. According to Chef Kuhn, “This dish is great for Easter, because it’s still chilly outside and this recipe is very comfort food driven.”
Serves: 2 people Ingredients:
Squash Puree 1 cup squash, diced 1/4 pounds butter 1 cup heavy cream 1/4 teaspoons thyme 1/4 teaspoons sage Herbed Breadcrumbs 1/4 pounds butter, melted 1/2 cup EVOO 1 cup panko breadcrumbs
Pistachio Gremolata 1 cup toasted pistachios 3 tablespoons parsley, chiffonade 1 tablespoon chives, chopped
Boursin Potato Puree 5 pounds Yukon Gold potatoes, peeled 2 cups heavy cream 1/2 pounds butter 1 cup Boursin cheese
Monkfish 2-8 oz monkfish (osso bucco cut) 1/4 cup veal demi-glace* 1/2 cup dry red wine 1 tablespoon porcini powder 1 cup charred broccolini 1/2 cup caramelized chanterelles** 4 oz stone crab meat
zest of 2 oranges zest of 2 lemons 1 cup EVOO 2 shallots, diced
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