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Sautéed Monkfish on a Bed of Belgium Endives in Beer Sauce


Beer accompaniment: This is one of those dishes for which the beer in the recipe is also the best choice for the table—coriander- and orange peel-spiced Belgian wheat beer. Try Hoegaarden, the original Belgian white, Unibroue's Blanche de Chambly or New Belgium Brewing's Sunshine Wheat from Colorado.

American/New American
From the Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeek (Workman Publishing, 1996).
Number of Servings
Serves 4
For the monkfish:
* 2 pounds monkfish fillet, cut into 1-inch chunks
* 1/4 cup flour
* salt and ground pepper to taste
* 4 tablespoons unsalted butter, divided

For the sauce:
* 2 tablespoons finely minced shallots
* 1 cup Belgian-style wheat beer
* 1/4 cup heavy cream

For the endives:
* 4 Belgian endives, cored and julienned
* 1 tablespoon lemon juice
* 2 teaspoons confectioner's sugar
* 1 tomato, peeled, seeded and finely diced (for garnish)
* 1 tablespoon finely minced parsley (for garnish)
Dust the monkfish with the flour, salt and pepper. Melt 2 tablespoons of butter in a large skillet over high heat. Add the fish, reduce the heat to medium and sauté until browned on all sides, approximately 5 to 7 minutes. Remove the fish and keep warm.

Add more butter to the skillet if needed and return the heat to high. Add the shallots and cook for 1 minute. Pour in the beer and cook, stirring constantly, for 1 minute. Add the cream and black pepper and reduce to half over high heat. Season to taste.

In a large bowl, mix the endives, lemon juice and sugar. In a second skillet, melt the remaining butter and sauté the endives over medium-high heat, stirring frequently, until slightly browned and caramelized, about 6 to 7 minutes.

Place the fish on a bed of endives, spoon sauce over the fish and garnish with the tomato and parsley.
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