Warm Monkfish Paillard W Beer-Glazed Endive & Basil Oil

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 11 ingredients

1 lemon in long pieces -- zest of
2 tablespoons extra-virgin olive oil
1/2 cup virgin olive oil
1 cup basil leaves - -- (loosely packed) salt -- to taste freshly-ground black pepper -- to taste
1 cup pilsner beer
2 tablespoons virgin olive oil -- plus
6 cups water
-- lengthwise
8 ounces monkfish -- bones, skin removed
4 large belgian endive - -- (abt 3/4 lb), halved
3 tablespoons sugar

Contains GlutenFish Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

Preheat oven to 400 degrees. Bring 6 cups water to boil.
Slice three 3/4-inch pieces of monkfish and place all three between oiled pieces of aluminum foil. Lightly pound with flat side of side of cleaver or large knife until about 1/32-inch thick and three pieces have more or less joined together. Flip "paillard" out onto center of cool plate and set aside. Continue process with remainder of fish to yield four plates with 6-inch rounds of thin fish in the center.
In a 12-inch skillet, heat 2 tablespoons virgin olive oil over medium heat. Cook eight pieces of endive cut-side down until golden brown (about 5 to 7 minutes). Add beer and sprinkle with sugar and bake 10 minutes in 400 degree oven. Remove from oven and allow to cool in liquid about 10 minutes.
Make ice bath with one cup ice cubes and two cups water. Plunge basil leaves in boiling water and cook 20 seconds. Remove from boiling water, drain and plunge into ice bath. When cool, drain basil leaves and press out excess water. Blend basil leaves and 1/2 cup virgin olive oil until smooth and bright green. Set aside.
Remove cooked endive from liquid and drain. Place four plates with paillards in 400 degree oven for 30 seconds to one minute or until fish has just whitened but has not yet begun to shrivel at the edges. Remove from oven and place 2 pieces of endive in center of plate on top of fish. Drizzle with 2 tablespoons basil oil, season with salt and pepper, sprinkle with lemon zest and serve.
This recipe yields 4 antipasto servings.