We are very fortunate that many very talented people offered their suggestions, assistance and support when we first started out on our venture. Meg Matyia, an extremely talented photographer, generously shared her camera's lens with us to help convey our product and process. With chef Jessica Kalish, Meg writes Tale of the Fish where the absolute best of ingredients are combined with the best of ideas to create some of the best tasting and best looking dishes we have seen. Here is one of them.

Monkfish with Tatsoi, Carrots and Carrot-Ginger Sauce

Tale of the Fish

Monkfish Carrot

  • 4 portions of Monkfish (about 4 oz each)
  • 2 tablespoons grape seed oil
  • 1 bunch baby carrots
  • 8 oz tatsoi
  • 1 tablespoon olive oil
  • 4 cups carrot juice
  • 1 small knob of fresh ginger (peeled and cut into 1 inch cubes - 2-3 pieces is plenty)
  • 1/2 cup chicken stock (or vegetable stock)
  • 1/2 cup heavy cream
  • 2 teaspoons chili garlic sauce
  • juice of 1 lime
  • 2 tablespoons chopped fresh cilantro
  • Amagansett Sea Salt and Pepper to Taste

Clean the carrots by removing their stem and peeling them. Slice them in halves or quarters so that they are fairly uniform in size. Steam them for 5-8 minutes or until they are just tender.

In a sauce pot simmer carrot juice with chunks of fresh ginger. Reduce until the carrot juice is almost syrupy. Remove and discard the ginger. Add chicken stock, heavy cream, lime juice, chili garlic sauce, and cilantro and adjust the seasoning and keep warm.

Season the fish with salt and pepper. Sear the monkfish over medium high heat in grape seed oil on all side. Roast in a 450 degree oven for about 8 minutes or until the fish is just cooked through.

Sautee the tatsoi in a bit of olive oil and salt until the leaves are just beginning to wilt. If the carrots have cooled, warm them up in a bit of butter. To plate, cover the bottom of the plate with the carrot sauce, top with tatsoi, carrots and monkfish medallions. Dress with Amagansett Sea Salt.