We are back to fish Fridays on French Fridays with Dorie. After my husband read “monkfish is so popular that it costs more than lobster”, we decided not to look for it and go with a substitution. I am getting better about reading the Bonne Idee and so we went with shrimp.
Cooking carrots in carrot juice is a new technique for me. We really enjoyed this one and will probably make this again. It was a fairly easy and could be made on a week night which is always a plus. My son still prefers raw carrot sticks, sigh. Monkfish and double carrots page 294.
These recipes are part of an international cooking group working our way through Around My French Table by Dorie Greenspan. To see what others did with this recipe go here.