Roasted Monkfish with Chanterelles, Leeks, and Ginger


  • freshly ground white pepper
  • unsalted butter
  • 1 large garlic clove
  • 2 tablespoons Tawny Port
  • 1 1-inch piece fresh gingerroot
  • ½ pound fresh chanterelle mushrooms
  • 1 1 3/4-pound piece monkfish fillet
  • + 5 more ingredients
    • fresh chives
    • 3 small boiling potatoes
    • 3 tablespoons butter
    • 4 medium leeks
    • 1 tablespoon soy sauce

In a heavy saucepan melt butter over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth and strain butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, leaving milky solids in bottom of pan. Pour clarified butter into a jar or...

View full recipe at Epicurious


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