- 1 pound (about 3 medium) Idaho potatoes
- 1 pound leeks, (about 3 medium), cut into small rounds and washed thoroughly
- 2 pounds monkfish fillets
- 3/4 cup extra virgin olive oil
- 3 garlic cloves, sliced
- Salt and freshly ground pepper
- 1 cup dry white wine
- ½ cup fish stock or Vegetable Stock
- 3 tablespoons unsalted butter
- 4 sprigs fresh thyme
- 2 tablespoons truffle oil
- 2 tablespoons chopped fresh Italian parsley leaves
Place the potatoes in a large saucepan and cover generously with water. Add salt and bring to a boil. Continue to boil until the potatoes are tender, about 30 minutes. Drain the potatoes and let stand just until cool enough to handle. Peel and slice the potatoes 1/2-inch thick while still quite warm.
Blanch the washed leek slices in a medium-size saucepan of boiling salted water 3 minutes. Drain thoroughly.
With a paring knife, remove the outer mottled gray membranes and any dark red portions from the filets. Slice the fish on a slight angle into 1/2-inch thick medallions. Place the medallions a few at a time between two sheets of plastic wrap and pound them lightly with the flat side of a meat mallet or the bottom of a small heavy saucepan to flatten them slightly.
In a large skillet, heat 3 tablespoons of the olive oil over medium-high heat. Add the blanched leeks and the sliced potatoes; season them with salt and pepper and cook, turning often, until golden brown, about 12 minutes. Remove the skillet from the heat and cover it to keep the vegetables warm.
Meanwhile, sprinkle the monkfish slices with salt and coat them lightly with flour, tapping off any excess. In a large skillet, heat the remaining olive oil and garlic over medium heat. Add as many of the monkfish slices as will fit in a single layer and cook, turning once, until golden brown on both sides, 5 to 7 minutes. Remove the monkfish to a plate and keep warm; repeat with the remaining monkfish if necessary.
Drain the oil from the skillet. Add the wine and bring to a boil, scraping the sides and bottom of the skillet. Add the fish stock, butter, thyme and season lightly with salt and pepper to taste. Simmer until the sauce is reduced by about half and lightly thickened, about 7 minutes. Strain the sauce through a sieve and check the final seasoning.
Divide the potatoes and leeks among six warm dinner plates. Drizzle the vegetables with truffle oil and top with slices of monkfish. Spoon the sauce over the fish and vegetables and sprinkle them with parsley.
Note: To make a quick fish stock, see step one of the Red Snapper and Rice Minestra recipe or follow the instructions in step one of the following recipe, using the frames from two 4-pound fish such as grouper, snapper, bass or blackfish.