Monkfish with Olive Sauce and Tomato Compote

Recipe courtesy Chef Jean Pierre Vandelle, El Olivo, Spain
TOTAL TIME: 1 hr
Prep: 30 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 2 servings
LEVEL: Intermediate

ingredients

  • 2 (14-ounce) smoked monkfish fillets
  • Salt and freshly ground pepper
  • Tomato Compote, recipe follows
  • Black Olive Sauce, recipe follows
  • 1 bay leaf, for garnish
  • Olive oil, for drizzling
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      Directions

      Season the smoked monkfish with salt and freshly ground pepper. To plate, first place 1 cup of Tomato Compote in the center, then add the 2 smoked monkfish fillets, and pour the Black Olive Sauce around the plate. Garnish with a bay leaf and drizzled with olive oil, if desired.

      Tomato Compote:
      1/2 cup olive oil
      1 onion, finely chopped
      3 scallions, finely chopped
      1 pint cherry or grape tomatoes
      3 cloves garlic
      1 bunch fresh thyme leaves
      Sugar, to taste

      Heat the olive oil in a medium saucepan over medium heat. Add the onion and scallions and sweat for several minutes until the onion is translucent, stirring occasionally so the scallions don't burn. Meanwhile, blanch the tomatoes in a pot of boiling salted water for 15 to 20 seconds, just long enough so that you will be able to peel the skin. Drain the tomatoes, and peel their skins. Then chop with the garlic and thyme, until garlic and thyme are minced. Add the chopped tomatoes, garlic, and thyme to the saucepan. Stir to combine, adjust heat to a simmer, and let reduce until thick. Add a pinch of sugar, to taste.
      Black Olive Sauce:
      1 onion, finely chopped
      3 cloves garlic, finely chopped
      2 small shallot bulbs, finely chopped
      1/2 pound black olives, finely chopped
      4 to 5 stems fresh thyme with flowers
      1 cup virgin olive oil
      1/2 cup sherry wine
      Salt
      In a medium bowl, combine the chopped onion, garlic, shallot, and black olives. Over the bowl, rub the flowers of the thyme together with your hands to sprinkle the thyme dust into the bowl. Add the olive oil and sherry wine, and stir to combine. Transfer mixture to a small saucepan, and cook over medium heat until sauce has developed a smooth consistency. Add a pinch of salt, to taste.

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