The Wild Maquis of Corsica: Monkfish Oven-Roasted in Herbs with Marinated Jerusalem Artichokes

Corsicans derive essential oils from some of the island's aromatic herbs.


| April/May 2004


Serves 4

Garnish this delicious herbal fare with slices of orange and grapefruit before serving. Recipe courtesy of Hotel Dolce Vita.

  • 2 pounds monkfish fillets
  • 1 teaspoon coriander
  • 1 teaspoon star anise
  • Pinch of black pepper
  • 1 teaspoon whole cardamom
  • 1 teaspoon curry powder
  • 1 saffron pistil (or a pinch of powdered saffron)
  • 3 tablespoons extra-virgin olive oil
  • 1/2 pound Jerusalem artichokes (often sold as “sunchokes”), pared and cut into uniform chunks
  • 1/2 cup pearl onions
  • 1/2 teaspoon sea salt
  • 1/2 cup orange juice
  • 1/2 cup grapefruit juice

1. Preheat oven to 375 degrees.

2. Marinate the monkfish fillets in a stainless steel bowl with 1/2 teaspoon coriander, star anise, black pepper, cardamom, curry, saffron and 1 tablespoon olive oil. Mix well and refrigerate.



3. In a saucepan, bring about 2 cups water to a boil and drop in the Jerusalem artichoke pieces. When the water comes to a boil again, remove the Jerusalem artichokes and drain. Cut them into slices.

4. Peel onions. In a skillet, sauté onions in 1 tablespoon olive oil. Add Jerusalem artichokes and sauté with onions until fork tender.








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