I realized this blog really lacks meat recipes, even though I cook it for clients every weeks, I don’t really eat it, (unless I am forced with a stick!!), I just taste it for seasoning, so I would say this blog is a sample of the dishes I really enjoy eating.

I got so excited to find monkfish in the store, that I had to buy it (you need thick fillets to make medallions). Monkfish in France is a quite famous and reputable fish, but it can be confusing to figure out what species of monkfish it is. There are two kinds, one living in lakes and rivers, and one commercially sold as “queue de lotte” which means monkfish tail, with its bone which can be the kind living in the oceans. The main bone is very easy to remove since it’s has no small ones. In the US they sell fillets so its easier to make medallions. I love monkfish, it’s delicate, subtle and with a firm texture. In this recipe monkfish has been marinated in spices, then pan fried. It cooks quite fast and it’s a very simple meal to prepare, for your guests, your family or for yourself. In my case myself.

You can serve it with saute greens, or any other vegetable. I wanted to add a bit of exotism so I used eggplants; not that eggplants are exotic but combined with lemon confits, it adds a touch of Northern Africa. I never know what to do with those strange lemons. I have a huge jar of those that I stare at anytime I open the refrigerator as if they’re aliens. Today I took the aliens out of the jar, rinsed, them, chopped them and ate them….and they tasted  wonderful. Lemon confits are often used in Moroccan cuisine, to add the final sour flavor to a dish and complement spices very well.

Ingredients for 2

For the Monkfish

• 1 lb monkfish fillets
• 1/4 tsp turmeric
• 1 tbs olive oil
• 1 tsp lemon juice
• zest of one lemon
• 1 tbs dill, chopped
• 1/4 tsp cumin, ground
• 1/2 small red onion chopped
• 1 tbs capers, chopped

For the eggplant purée

• 1 large eggplant
• 1 tsp pomegranate molasses
• 1 garlic clove, crushed
• 1 tbs mint, chopped
• 1 tbs parsley, chopped
• 1/4 tsp cumin, ground
• 2 tbs Greek yogurt
• 1 tbs lemon juice
• 1 tbs olive oil
• 1 lemon confit, rinsed, pulp removed and chopped

Preparation

Cut monkfish into 2.5 inches pieces. In a small bowl mix all marinade ingredients together and pour on monkfish, mix well to coat all the pieces cover with plastic wrap and refrigerate for at least 30 minutes.

In the meantime, pre-heat oven at 400F, then prepare the eggplant. Cut them lenghtwise, Using a knive, make small incisions in the eggplant (not the skin side) sprinkle with salt and a little oil. Place the eggplant under broiler skin up, and cook for about 15 minutes until it gets soft. Remove from the oven and let it cool a bit. Using a spoon scoop the eggplant and let it drain for about 30 min so it gets rid of the water. When it has completely cooled, add all the rest of the ingredients except for the confit lemons. They need to be added at the end.

Heat oil in a pan, pan fry the monkfish pieces until golden brown, then add the rest of the marinade. Stir well, adjust with salt and pepper. Turn down heat and cook until fish is cooked all the way through. Serve with eggplant purée topped with lemon confit.

My friend Laurent is French but he grew up in Tunis ( we keep each other company on the treadmill in the mornings), always shares with me his childhood memories about Tunisian cuisine and his culinary experiments (he is a fabulous cook and strangely enough we have the same culinary tastes). Yesterday morning he brought me some delicious molokhia he prepared (which is a typical Middle Eastern dish whose recipe varies from one country to another), and while eating it, It reminded me about my trip to Egypt and cruise on the Nile (the first Middle Eastern country I visited). When you start using some spices, you keep craving for more, and here I am, completely hooked on those exotic ingredients.

Thanks to Laurent, I discovered a wonderful Middle Eastern store Samirami in San Francisco, selling so many spices and Oriental products that became my supplier anytime I am in the mood for Middle Eastern flavors.

These days I have been hooked on Labne, which is a Kefir Cheese, similar to Greek yogurt but thicker, creamier and with a little salty flavor. It’s usually eaten with grilled pita, sprinkled with olive oil and za’atar (mixture of oregano, thyme, savory, sumac, sesame seeds and other middle eastern spices). Labne is delicious, and has little calories. I used toasted baguette, it might not be the most authentic bread to use, but it worked fine since I had no pita. The eggplant purée adds a smooth and velvety touch to this combination of textures. I added some green leafs to the lentils and roasted peppers for a little more robust flavor to the naturally nutty lentils and it was a very nice balance.

Labne, How did I manage to live all these years without you???? I have no idea…My life must have been so incomplete and I didn’t even know…

Ingredients for 2

For the lentils

• 150 g green lentils
• 1 carrot
• 1 bay leaf
• 1/2 onion
• 2 cloves
• 1 celery stick
• 1 red bell pepper
• 1 bunch green cabbage, chards or any greens
• 3 tbs olive oil
• juice of 1 lemon
• 1 tsp pomegranate molasses
• 2 scallion, chopped
• 2 tbs cilantro, chopped
• salt and pepper

For the eggplant purée

• 1 large eggplant
• 1/2 onion, chopped
• thyme
• 1 garlic clove
• 1 tsp olive oil
• juice of 1/2 lemon
• salt and pepper

For the labne tartine

• 2 slices toasted country bread
• 4 tbs labne
• za’atar to taste
• olive oil

Preparation

For the lentil salad

Cook lentils in water with carrot, onion, celery and bay leaf. Bring to a boil and let cook until the lentils are soft but not mushy. Drain and remove all the vegetables from the lentils and set aside

Cook cabbage in salted water. Drain and squeeze excess water. Chop in small pieces and set aside.

Roast red bell pepper under broiler on all sides, until the skin darkens. Remove from oven, let it cool in a plastic bag, peel and remove seeds. Dice in small pieces.

Mix greens, and red pepper with lentils.

Prepare dressing with mixing olive oil, lemon juice, pomegranate molasses, salt and pepper. Pour on lentils and add cilantro and scallions. Toss well.

For the eggplant purée

Cut eggplants in two lengthwise. Sprinkle with olive oil, salt and pepper. Add onions on top, sprinkle with thyme and cook in a pre-heated oven at 400F. When soft, remove from the oven, let it cool and scoop out the pulp of the eggplant.

In a mixer mix pulp, add lemon juice, garlic, olive oil and adjust with salt and pepper.

For the labne tartine

Grill each slices of country bread. Spread Labne, add za’atar and sprinkle with olive oil.