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!

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  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!

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  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.

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  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.

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  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.

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  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!)

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  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.

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  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.

    Reply

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