Monkfish, Oven-Roasted Tomatoes, Green Olive Tapenade
- 1 lb boneless skinless monkfish filet
- 2 tbsps orange juice
- 2 tbsps lemon juice
- 4 tbsps creme fraiche
- 1 scant cup of green tapenade or black
- 6 large heavy tomatoes of equal size
- 2 tbsps extra virgin olive oil
- Fine sea salt
- 2 cloves garlic minced
- 6 tbsps canola oil
- 3 tbsps extra virgin olive oil
- 3 tbsps balsamic vinegar
- 1 tbsp finely grated ginger
- 1 tbsp finely minced shallot
- 1 small clove garlic minced
- small handful of fresh mint chiseled
- couple dashes of tabasco sauce
- 1 tsp soy sauce
- 1 splash fish sauce
- salt and pepper to taste
Millefeuille de Lotte et Tomates Confites a la Tapenade Verte
Preheat the oven to 110° F.
Slice off the top and bottom of each tomato and cut each into thick ¾ inch slices. You will only get 2 or 3 slices out of each tomato. You will need 18 slices in all. Put the slices on parchment paper on a baking tray. Sprinkle over the garlic, drizzle over the oil and season with sea salt. Roast the tomatoes in the low oven for 3-4 hours until they are concentrated but still soft. Discard the skin from the tomato slices. Reserve.
Clean any membrane from the monkfish filet. This is important: otherwise the fish will curl up during cooking. Slice the filet on the angle to make 12 even, thin slices. Reserve on a plate in the refrigerator.
Put half the tapenade in a small saucepan and add the orange and lemon juice. Stir in the cream and taste for seasoning.
When ready to serve gently reheat the tomatoes in a low oven. Gently heat the tapenade cream until just warmed through.
In a large non-stick pan heat a tablespoon of olive oil and sauté the monkfish slices for 1 minute on each side.
On six flat dinner plates put a tablespoon of the tapenade cream in the center. Top with a tomato slice then a piece of fish then another tomato slice another piece of fish and end with a tomato slice. Whisk the vinaigrette and drizzle a tablespoon or two of dressing around the Napoleon. Garnish with the mint and serve warm.