VOLUME 1 / ISSUE 1 WINTER 2024
FOOD & DINING
Directions:
Monkfish Using a cast iron skillet or Dutch oven, pan sear the monkfish on all sides in canola oil. Add the veal demi-glace and dry red wine – bring to a boil. Stir in the porcini powder. Slow cook monkfish at 275 degrees for 25 minutes in the oven.
Pistachio Gremolata Combine all ingredients in a small bowl.
Squash Puree Simmer squash in a small pot until tender with butter, heavy cream, thyme, and sage Puree in blender Herbed Breadcrumbs Melt butter and EVOO in a saucepan on medium low. Add panko breadcrumbs and toast.
Photo courtesy of DANIE Photography
Boursin Potato Puree
Simmer potato until tender Heat the heavy cream and butter together Run the potato through a food mill – add the cream, butter, and Boursin cheese Add additional cream and/or butter mixture, as needed, for desired consistency and taste To assemble, spread the potato puree along 1/2 of the plate. On one side of the potato puree, place the monkfish on top; on the other side, place the stone crab. Top the monkfish with the pistachio gremolada and the crab with the herbed breadcrumbs. Decorate the plate with the charred broccolini, caramelized chanterelles, and dollops of squash puree. Enjoy! Notes: *If veal demi-glace is not available, sub seafood or beef stock. ** If chanterelles are unavailable, try oyster or shiitake mushrooms.
O’Learys Seafood is located at 310 Third St, Annapolis, MD 21403
Photo courtesy of DANIE Photography
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