This is a big week for us.
And not just because this recipe was so wonderful.
Nana and Grandpa Jim,taste tester extraordinaire,
celebrated their 60th wedding anniversary !
Monkfish is also known as the "poor man's lobster".
The first time I heard that expression, many years ago,
I thought my friend was joking.
When Dorie used the same wording I decided there must be
something to it. Not knowing what to expect, I purchased a
small filet to try. For some reason I did not think Hubby
was going to like it and I was right.
Cooking carrots in carrot juice is also something new to me
and I was amazed at the results. The flavors were exceptional.
Serving the fish with the carrots and topping it with the prepared
sauce was simply delicious. I did add the bacon to the dish but
I am not sure it was needed.
Even though Jim did not care for the fish, I loved it and found
that it does have the texture of lobster. Instead of a salad I
served baby spinach sautéed in olive oil, with a
touch of garlic and red pepper flakes.Per Tricia ~
I originally thought the title of the recipe referred to an abundant
amount of carrots added to the fish. I was surprised and delighted
with the suggestion of cooking the carrots in carrot juice, providing
us the "double carrots". This is precisely the type of tip I have
enjoyed getting as we journey through "Around My French Table".
The results did not disappoint. I had no idea monkfish was so lovely
since I don't think I have prepared it before. But my taste testers loved it.
Bacon is a welcome addition to any savory dish in our house, so you
will not find me saying I don't care for it... but in honesty this recipe
could have survived quite well without that addition.
A winner no matter how you slice it, I will be enjoying both monkfish
again as well as using the "double carrots" technique for sauces and sides.
Now, on to party.
Happy French Friday ~