Monkfish with Polenta-Parmesan Crust and Capers
Inspired by a presentation at Freddy’s—a favorite Parisian wine bar around the corner from my cooking atelier—I created this polenta and Parmesan crust to encase delicate fresh fish fillet strips. I garnish them with a handful of capers warmed in a compound butter and a shower of salad greens. I have used firm white fish in this recipe, but it could work equally well with slices of eggplant and zucchini.
4 SERVINGS
EQUIPMENT: 4 warmed dinner plates.
1 pound (500 g) skinless firm white-fleshed fish fillets, such as monkfish or halibut
2 large eggs, free-range and organic
1/2 cup (90 g) instant polenta
1/2 cup (50 g) freshly grated Parmigiano-Reggiano cheese
1/2 teaspoon fine sea salt
1/2 teaspoon ground Espelette pepper or other mild ground chile pepper
2 tablespoons Parsley and Garlic Butter, plus more for serving
1/4 cup (60 ml) capers in vinegar, drained
1/4 cup (60 ml) extra-virgin olive oil or Ghee
A small handful of salad greens
1. Slice the fish into even strips about 1 inch (2.5 cm) by 4 inches (10 cm).
2. Place the eggs in a shallow bowl and whisk to blend. In another shallow bowl, combine the polenta, cheese, salt, and pepper and toss to blend.
3. In a small saucepan, melt the parsley and garlic butter over low heat. Add the capers and stir to combine. Cover to keep warm.
4. Dredge the fish strips first in the egg, shaking off any excess, then in the polenta mixture. Place on a large plate.
5. In a large skillet, heat the olive oil over medium heat until shimmering. Add the coated fish strips in a single layer and panfry until golden and cooked through, turning once, about 2 minutes per side. Divide the fish strips among the four plates and garnish with the caper butter. Serve immediately, with salad greens and extra parsley and garlic butter.
WINE MATCH: I love this with a young, lemony Sauvignon Blanc from Philippe Gilbert’s Domaine Gilbert Menetou-Salon from the Loire Valley. It’s a wine rich in iodine minerality, flattering fish on all counts.