French Fridays with Dorie: Monkfish and Double Carrots

Dorie Greenspan monkfish and double carrots on eatlivetravelwrite.comThis 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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21 thoughts on “French Fridays with Dorie: Monkfish and Double Carrots”

  1. I know this sounds terrible, but I was bored with the flavor. I felt I needed something extra to level all the sweetness from the carrots and bacon. At least I tried it!

  2. What parallel universe did I stumble upon today – Mardi liked the fish dish and Mr. Neil wasn’t impressed? I am not sure I know what to do 🙂

    I love how vibrant it came out!

  3. How ironic — a fish dish Mlle Michels appreciated MORE than Mr. Neil?!?!?

    I actually DID really enjoy this – and have to say, Mardi cooked the fish perfectly. So all this practice is helping. 🙂

    But yes, I did push most of the carrots aside…even Cleo wouldn’t touch those.

  4. Ah to cook or not to cook carrots that is the question? We have a raw cooked split in my house, but bacon made everyone happy. Just a little tip from a beekeeper. Burn a pure beeswax candle close to where you are cooking the fish. Leave it lit until you go to bed and it will neutralize most of the fish smell.

  5. I’m so glad this was a hit for you, after all the fishy torture French Fridays has put you through. I loved the carrots and am thinking about other meals I could use them in. The fish was fabulous with them.

  6. Your dish looks wonderful! And I’m happy you enjoyed it so much. I actually loved the carrot sauce and carrots. Made mine with scallops, but your snapper looks delicious!

    (no post for me this week, just a photo on facebook…been a busy week!)

  7. I did not expect you to like this one, but it’s so nice to see that you did. This definitely reminded me of a restaurant dish too. I’ll serve it impress guests another time as it plates up so attractively.

  8. I love how much you DON’T care for fish, as I am not a big fan either and always feel like I am in the minority. Big time. That said, the monkfish was pretty good and while I had a bit of that and a LOT of carrots, my guys wolfed it down. Now on to find the Jerusalem Artichokes.


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