One of my favorite restaurant dishes at the moment is a monkfish francaise at Fraiche in Culver City - it's generally plated as three pieces of the fish over spinach and creamy mashed potatoes and it looks incredibly (deceptively?) simple.
The fish is not heavily floured/egg washed as is called for in most of the chicken francaise recipes I've read, but it is definitely floured and pan crisped, then coated in a gorgeous butter/lemon reduction, with a very light sprinkling of chopped caper.
I've got a lovely monkfish tail ready to go and some general ideas about how to approach it, but I'm wondering if anyone has a go to "francaise" sauce or advice about how to (or how not to) bathe my beautiful fish in lemon buttery goodness. Any and all ideas appreciated...Thanks!
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