Hail To the Chef
Magickal Recipes of Ron Miller
reprinted from the Compost NewsLetter
[These recipes appeared in the Compost NewsLetter during 1990-92, while Ron was the executive chef of the Ristorante Donatello in San Francisco. All Magickal interpretations and comments are by Valerie Walker.]
Monkfish with Dried Tomatoes and Hazelnuts
12 to 14 pounds monkfish filet
2 medium onions, chopped
12 garlic cloves, chopped
1/4 cup peanut oil
18 Roma tomatoes, peeled, seeded and quartered
4 oz. dried tomato halves
2 cups hazelnut oil
2 oz. dried tomato julienne strips, softened in boiling water for two minutes
salt and pepper to taste
2 cups hazelnuts, toasted, peeled and coarsely chopped
Sweat the onion and garlic in the peanut oil until transparent. Add the Roma tomatoes and dried tomato halves. Bring to a boil and simmer gently for 20 to 30 minutes until the juices have reduced and the flavors concentrated. Transfer the contents to a blender and while blending at high speed, slowly add the hazelnut oil. Strain into a bain marie container. Season to taste with salt and pepper, add the softened julienne strips of dried tomato and keep warm until ready to serve.
Trim the monkfish filets and slice into 2 oz. medallions. Gently flatten the medallions between two sheets of plastic. Allow 3 medallions per serving.
Season the monkfish medallions and saute in very hot peanut oil for 2 to 3 minutes on each side. Allow them to brown well before turning.
Ladle some of the sauce onto a plate.
Drain the cooked monkfish medallions and arrange them on top of the sauce. Garnish with vegetable of choice, sprinkle with chopped hazelnuts and serve.
Serves 24.
The Chef