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Vadouvan Monkfish

March 5, 2021
Vadouvan-Spiced Monkfish with Pancetta Lentils
Pg. 67
Jasmine, Season 5 (winner!)
72 down…27 to go!

If I knew how good Vadouvan Spice was, I would have ordered it a long time ago. I almost didn’t want to pay the $8 to buy it on Amazon, but I have one more recipe that calls for it, so I bit the bullet. Plus, when I buy on Amazon, I don’t have to track it down at specialty stores. So it’s worth paying a little more sometimes to save a trip, ya know?

For those like me who have never heard of Vadouvan before, it’s an Indian spice with a curry taste to it. It added so much flavor to the monkfish, another protein I’ve never had before. It was a pleasure getting to experience them both for the first time together. Jasmine obviously knew what she was doing with his dish, and most things she cooked on MCJ, since she went on to win her season.

The component of this dish which took the most time was the butter sauce, but I can’t imagine the dish without it. The flavor developed by the wine, shallots, garlic, and butter in the simple chicken stock was ridiculous. I’m drooling just thinking about it.

Speaking of drooling, pancetta was in this recipe. I was very excited to use the left over pancetta I had from when I made the Venison Tenderloin recipe from the Meat and Poultry section of the MCJ cookbook. I could eat pan fried pancetta by the bucket full. It’s so fatty and delicious, but probably best in moderation. This recipe had it mixed into the water the lentils cooked in, but I kept a bit off to the side that I sprinkled on top for added flavor and texture.

I’m not a huge fan of tomatoes, but they truly add a lot of brightness and necessary acidity to a dish. So I know it was a good call for Jasmine to add them, along with the thinly-sliced zucchini. I did not anticipate enjoying the raw zucchini as much as I did. It was a great addition to the dish.

Overall, it was an incredible and well-balanced seafood dish. I’m excited to continue making a dent in the fish and shellfish section! Stay tuned for more (including Alligator Stir Fry….).

All my love,
Dani, a big tid

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