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1
Season the smoked monkfish with salt and freshly ground pepper.
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2
To plate, first place 1 cup of Tomato Compote in the center, then add the 2 smoked monkfish fillets, and pour the Black Olive Sauce around the plate.
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3
Garnish with a bay leaf and drizzled with olive oil, if desired.
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4
Tomato Compote:
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5
1/2 cup olive oil
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6
1 onion, finely chopped
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7
3 scallions, finely chopped
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8
1 pint cherry or grape tomatoes
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9
3 cloves garlic
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10
1 bunch fresh thyme leaves
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11
Sugar, to taste
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12
Heat the olive oil in a medium saucepan over medium heat.
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13
Add the onion and scallions and sweat for several minutes until the onion is translucent, stirring occasionally so the scallions don't burn.
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14
Meanwhile, blanch the tomatoes in a pot of boiling salted water for 15 to 20 seconds, just long enough so that you will be able to peel the skin.
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15
Drain the tomatoes, and peel their skins.
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16
Then chop with the garlic and thyme, until garlic and thyme are minced.
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17
Add the chopped tomatoes, garlic, and thyme to the saucepan.
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18
Stir to combine, adjust heat to a simmer, and let reduce until thick.
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19
Add a pinch of sugar, to taste.
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20
Black Olive Sauce:
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21
1 onion, finely chopped
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22
3 cloves garlic, finely chopped
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23
2 small shallot bulbs, finely chopped
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24
1/2 pound black olives, finely chopped
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25
4 to 5 stems fresh thyme with flowers
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26
1 cup virgin olive oil
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27
1/2 cup sherry wine
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28
Salt
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29
In a medium bowl, combine the chopped onion, garlic, shallot, and black olives.
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30
Over the bowl, rub the flowers of the thyme together with your hands to sprinkle the thyme dust into the bowl.
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31
Add the olive oil and sherry wine, and stir to combine.
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32
Transfer mixture to a small saucepan, and cook over medium heat until sauce has developed a smooth consistency.
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33
Add a pinch of salt, to taste.
