Endangered, so I switched

I had Monk Fish on the menu.

A fish I have really enjoyed in the past.

Especially my proposed preparation. Butter poached. Really highlights the fish in the best possible way.

I planned to call the dish Monk’s Dream. A play on the Thelonious Monk tune.

But Monk Fish is very much endangered.

It’s tough with the fish. To know which are endangered. Which ones are sustainable. Lots of conflicting info.

So I decided to switch. After spending some time researching the topic.

I replaced the Monk Fish with Sable Fish.

Another which I have always enjoyed very much.

A soft flaky texture. Mild flavor. Silky and rich in Omega-3 fatty acids.

An ideal fish for our preparation of slow poaching in butter and white wine. Almost like a Confit of Sable Fish.

Yes, I would have loved to do the Monk Fish.

But, conscience at rest, I know the Sable Fish will be just as spectacular.

Again, poached gently in butter. On a bed of roasted baby Beets. With a wonderfully flavorful Tarragon Puree. Highlighted with some fresh Salmon Roe and Parmesan Coutons.

Certainly my idea of a Sable Dream!


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