I received some stellar Monkfish today from the east coast of the United States. Each tail weighed on average 2 1/2 pounds. Monkfish is a lean fish, considered by many as "Poor Man's Lobster". Just like Lobster, Monkfish is extremely versatile and can take on a lot of different flavors. Pork is an excellent flavor, so I decided to wrap it in proscuitto. Prior to wrapping, I made sure the monkfish was seasoned and had an even layer of lemon thyme leaves. The fish was then wrapped in plastic wrap, making sure to form a uniform cylinder. I sous-vide the fish for 26 min. then finished it off in a saute pan. This crisps up the proscuitto and gives a good texture contrast for the dish. The other elements on the plate are smoked- potato puree, braised cabbage, braised red wine onions and a jicama-radish salad. The salad lightens up the dish and gives a great balance for everything else on the plate. JM
