New: March 2014
Adapted from plated.com recipe

1 bunch leeks
12 ounces fingerling potatoes
1 shallot
5 sprigs thyme
½ bunch chives
2 packets butter, divided
½ cup white wine, divided
2 fillets monkfish
2 tablespoons + 1 teaspoon olive oil
¾ cup water, divided
 kosher salt
 black pepper

1. Prepare Ingredients
Preheat oven to 425°F. Trim and discard
roots and tops of leeks, leaving only
white and light green parts. Quarter
lengthwise. Place cut-side down in a
bowl of cold water and allow dirt to sink
to bottom. Rinse potatoes and cut into
½-inch coins. Peel shallot and mince.
Pick thyme leaves and finely chop,
discarding stems. Rinse chives and
thinly slice.

2. Roast Potatoes
On a baking sheet, toss potatoes with
thyme, 1 tablespoon olive oil, salt, and
pepper. Arrange in a single layer and
roast until golden and tender, about 17
minutes, flipping halfway through.
3. Melt Leeks
Meanwhile, drain leeks and cut
crosswise into ¼-inch slices. Heat 1
packet butter and 1 teaspoon olive oil in
a medium pan over medium heat. When
butter is foamy, add leeks and stir to
coat. Add half of white wine and ½ cup
water. Simmer until leeks are tender and
liquid has almost evaporated, about 15
minutes. Taste and add salt and pepper
as needed. Remove from pan and set
aside.

4. Pan Roast Monkfish
Meanwhile, rinse monkfish and pat dry
with paper towel. Season all over with
salt and pepper. Wipe pan from leeks
clean. Add 1 tablespoon olive oil and
place over medium heat. When oil is
shimmering, add monkfish and cook
until browned on outside and cooked
through, about 4 minutes per side.
Remove from pan and set aside.

5. Prepare Pan Sauce
Add shallot to pan from monkfish over
medium heat. Cook until soft and
translucent, 2 minutes. Add remaining
white wine and cook until reduced by
half, 1 minute. Add ¼ cup water and
cook until liquid has thickened, 2
minutes. Stir in remaining butter, then
remove pan from heat. Taste and add
salt and pepper as needed.

6. Plate Monkfish
Cut monkfish crosswise into 1½-inch
medallions. Divide leeks evenly between
2 plates. Top with potatoes, then with
monkfish. Spoon over pan sauce.
Garnish with chives and serve