This week’s French Fridays with Dorie recipe (Monkfish with Double Carrots) was a revelation. I honestly whipped this up in under an hour (and that was being pretty disorganised and slow) in the tail end of a crazy few weeks of activity (writing, events, school, life…) and was really surprised how easily it came together. Basically a pan-fried piece of fish (I used red snapper because I wasn’t organised enough to get my act together and order monkfish in advance) served atop some carrots cooked in carrot juice (!) which was then finished with a little butter. Oh, and topped with bacon.
I chose the red snapper because it’s a mild-tasting fish (the kind that I will eat) – although it really smelled fishy in our house for a couple of days (it was really cold the day I made this and I cooked with the windows closed) – and I wasn’t disappointed. The fish worked so well with the sweet, silky carrot sauce and the bacon gave it a nice hit of salt. I also thought it looked beautiful – like the sort of thing you might get in a restaurant. Ironically, Mr Neil probably wasn’t the biggest fan of this dish since he doesn’t much like cooked carrots but *I* loved it. I’d even make it again!
Get the recipe for Dorie Greenspan’s Monkfish with Double Carrots on page 294 of Around my French Table or online here.
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