Alluvium | Pancetta-Wrapped Monkfish with Grain Mustard Sauce
Recommended Pairing: Knights Valley Alluvium
Alluvium | Pancetta-Wrapped Monkfish with Grain Mustard Sauce
Executive Chef David Frakes suggests a fantastic recipe for red wine lovers looking for a way to pair their favorite wines with seafood.
Ingredients
- Pancetta-Wrapped Monkfish
- ½ pound Pancetta, sliced into 16-20 very thin slices
- (4) 6 ounce monkfish fillets, trimmed
- Olive oil for sautéing
- Grain Mustard Sauce
- 1 cup clam juice
- ¾ cup white wine
- ½ cup white wine vinegar
- 2 tablespoon minced shallot
- 1 bay leaf
- ¼ cup cream
- 1½ cups unsalted butter, cut into small pieces
- 1 ½ - 2 tablespoons whole grain mustard
- Salt and lemon juice to taste
Directions
For Monkfish:
Monkfish (or Angler Fish) is known in some circles as "poor man's lobster" due to its firm texture and mild, sweet flavor. If not available, you can easily substitute another white fish such as halibut, sea bass or cod.
Preheat oven to 350º.
Wrap 2 or so slices of pancetta around each piece of monkfish, making sure to cover end to end.
Place fillets in a very hot skillet lined with olive oil. Cook for about 2 minutes on each side, making sure all sides are browned. Carefully remove fillets from pan and transfer to an oven-proof dish. Place in oven for about 5 minutes to cook through. Remove from oven and let fish rest for another 5 minutes before serving.
For Grain Mustard Sauce:
In a medium-sized non-reactive pan, combine the clam juice, white wine, vinegar, shallot, and bay leaf. Place over high heat and reduce to ¼ cup of liquid (about 15 to 20 minutes). Add cream and return to a boil. Continue to boil for about 2 minutes.
Remove from heat and slowly whisk in butter. Strain through a fine-meshed strainer into a small bowl. Whisk in mustard and season with salt and/or lemon juice if desired. If not using right away, keep the sauce warm in a double boiler or Bain Marie until needed, adding a little hot water if the consistency becomes too thick.
Place a fillet in the center of each plate and drizzle with mustard sauce. Garnish with a light salad or seasonal vegetable if desired.
Serves 4
Beringer Vineyards
Executive Chef David Frakes
