Pan Roasted Monkfish Pomodoro with Lemon Sabayon

Monkfish has often been referred to as "poor man's lobster", but you may never return to lobster after trying this recipe for Pan Roasted Monkfish Pomodoro with Lemon Sabayon sauce!

00:00 Introduction
00:47 Ingredients
03:14 Sweat (Confit) Onions
04:50 Clean/Trim Monkfish
07:35 Truss Fish
10:30 Add Tomatoes/Water to Sauce
11:35 Pan Sear Fish
15:27 Oven Roast Fish
16:40 Make Sabayon
22:07 Rest Fish
23:01 Blitz/Finish Sauce
25:52 Trim Fillets
26:25 Plating/Taste Test

Ingredients

Monkfish Tail (bone-in)
Grape seed, Avocado or Vegetable Oil
2 Garlic cloves, crushed
1 Sprig Fresh Thyme

For Sauce:
Extra Virgin Olive Oil (to cover Onions)
1 Large Red Onion, Thickly sliced
2 Garlic Cloves, smashed
8-10 Large Fresh Basil leaves
1 Tbs Tomato Paste Concentrate
400g/14oz Tomatoes (Whole Peeled, or 4 Fresh Roma tomatoes)
1 Tomato Can full of Water
1-2 Slices Bread, preferably Day-old (Gluten free is fine)
1 tsp RedPepper Flakes
Coarse Sea Salt to taste
Fleur de Sel (Flakey Sea Salt) to finish

For Lemon Sabayon (optional):
3 Egg Yolks
3 Tbs Water
3 Tbs Unsalted Butter, melted
1 Lemon, juiced
Salt to taste
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"Chef Walter and his wife Kim own this unique small group tour company where they host groups of 6-12 guests for one-week luxury Adventures in beautiful locations throughout Europe and The States. Walter has the privilege of being the Adventure Chef, creating and preparing daily gourmet meals for their guests. They also enjoy creating in-home private dinners for clients and friends when they are back in the States. Many guests request their recipes and want to learn cooking tips.
So In this video series, from their home kitchen in the beautiful Loire Valley of France, Walter will demonstrate a wide variety of recipes, from Culinary Classics to Originals, as well as covering Professional Kitchen Techniques for the Home Chef."
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About Chef Walter
With a strong background in the creative and visual arts, Chef Walter’s style can best be described as “gastronomic bistro”. Having completed a “Diplome de Cuisine” at the famed Le Cordon Bleu Culinary Institute in Paris, as well as the highly rated Walnut Grove Cookery School in France’s Loire Valley, Walter relies on his French training and techniques to assure top quality, but remembers his Texas roots and always cooks from the heart! During week-long Adventures, Walter always includes a mix of the Classics and Regional recipes, as well as a healthy dose of original recipes.

“I love when a plate looks beautiful; however, I feel like a dish should be tasty AND satisfying on its own, and not dependent on several other courses to make you satisfied.”

Music: "Back In Town"; Nard Berings, http://www.triplescoopmusic.com