Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη Monkfish With Kritharaki, Fennel & Orange

Monkfish With Kritharaki, Fennel & Orange

324

(serves 4)

for the kritharaki
1/4 cup extra virgin olive oil
3 scallions, sliced
1/3 cup diced carrot
1/3 cup diced fennel
1/3 cup diced eggplant
1/3 cup diced red pepper
1 /3 cup diced zucchini
2 tsp. Kyknos tomato paste
1 cup Misko kritharaki (orzo)
2 1/2 cups hot water
salt and pepper to taste

for the monkfish
extra-virgin olive oil for rubbing on fish
mustard powder
sweet paprika
ground fennel
salt and fresh ground pepper
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
4 Tbsp. cold unsalted butter
squeeze of orange juice
fennel fronds for garnish

  1. Remove the silverskin and rinse your monkfish tail and pat-dry then slice into 4 equal pieces. Rub the monkfish pieces with olive oil and sprinkle mustard powder, sweet paprika, salt, pepper and a little bit of ground fennel on each side. Place in the fridge for 20 minutes.
  2. In the meantime, place a medium-sized pot on your stove and turn the heat to medium. Add the olive oil and add the scallions, carrots, fennel, eggplant with a pinch of salt and sweat for 5 minutes. Add the tomato paste and stir for a minute then add the kritharaki (orzo) and stir constantly for 5 minutes to toast.
  3. Add the hot water, salt, pepper and cover. Simmer for 8-10 minutes or until most of liquid has been absorbed. Add zucchini, adjust seasoning, cover and keep warm.
  4. Take your fish out of the fridge and allow about 5 minutes to come to room temperature. Place a large skillet on your stovetop and and turn the heat to medium-high. When the pan is hot add the monkfish and saute for 4 minutes or look at the fish sideways to see if the fillet is opaque halfway up. If so, flip and saute another 2 minutes.
  5. Add red wine vinegar and reduce for a couple of minutes. Add cold butter one Tbsp. at a time and swirl in. Squeeze the juice of half and orange and swirl, take off the heat.
  6. Place your meal by placing a mold on your plate and spoon the krithraki in it. Unmold and place the monkfish on top