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Pan Roasted Jersey Monkfish with a Ragout of Cannellini Beans, Italian Sausage, Haricot Vert, Roasted Tomatoes and Fine Herbs
Created by Chef Bruce Lefebvre
The Frog and the Peach
New Brunswick, NJ



Servings: 4

4 each 5 oz. Monkfish portions
10 oz. Sweet Italian Sausage, casing removed and crumbled coarsely
6 each Plum tomatoes, cut in half and roasted for 12 minutes in a 375 degree oven, skin removed, and chopped
2 cups cooked cannelloni beans (canned white beans are fine)
5 oz. Haricot vert, cooked (string beans can be substituted)

¾ Cup Chopped fresh herbs (chives, parsley, rosemary, basil)
3 cups Chicken broth (low sodium)
1 cup Butter, cubed and cold
3 oz. Olive Oil
To taste salt and black pepper
As needed all purpose flour

Video Demo: Click here to view video.

1. Preheat oven to 400 degrees

2. Season the monkfish with salt and pepper and coat lightly with flour.

3. Preheat a saute pan until it is very hot. Add 2 oz. of the olive oil and carefully place the monkfish portions in the oil. Immediately place into the oven

4. Roast monkfish for 7-8 minutes or until a skewer inserted into the center is warm

5. Allow to rest, covered in the pan.

6. While the monkfish is cooking, put the remaining ounce of olive oil into a pan and brown the sausage (do not cook completely through)

7. When sausage is half cooked, add the white beans, tomatoes, chicken broth, wine and butter

8. Cook until the butter is emulsified into the stock, adding the beans after 1 minute

9. Just before serving, put the herbs into the pan and season with salt and pepper

10. Place the vegetable and sausage into the center of 4 warm entrée bowls. Place the monkfish over the top and serve with a fork, knife and spoon for the sauce

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