Monkfish and Double Carrots

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 !  

Congratulations ~

Per Nana~

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 ~