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June 04, 2004
When you run out of flour
Monkfish was on sale today, so that's what we ended up having for dinner.
I was inspired by a recipe for medaillons de lotte au parmesan, but had no flour. So we used cornstarch. It turned out probably better than with flour, although instead of coating the floured (cornstarched) fish in egg, then rolling it in parmesan, I just added some shallots at the end, then finished by sprinking salt, pepper, and parmesan over the top.
The pieces of monkfish were cooked just enough and stayed chewy but tender. Delicious with zucchini baked in basil and olive oil, and a few dauphine potatoes.
Posted by Mark at June 4, 2004 11:05 PM