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Monkfish with Savoy Cabbage and Juniper Berries

Monkfish with Savoy Cabbage and Juniper Berries Recipe

  • Coarse sea salt or kosher salt
  • 1 cup peeled, sliced shallots
  • 1 cup dry white wine
  • ¼ cup white wine vinegar
  • 1 tablespoon gin
  • 12 juniper berries: 4 finely crushed; 8 left whole
  • 1 teaspoon crushed black pepper
  • 1 small head savoy cabbage (about 2 pounds), quartered, cored, and cut into 1-inch wedges
  • 1½ pounds Yukon Gold potatoes, peeled and cut into 1/8-inch-thick slices
  • ¾ pound unsalted butter (3 sticks), cut into tablespoon-size pieces and chilled
  • 1(3½-pound) monkfish tail, on the bone (have your fish dealer remove the skin and membrane)
  • Freshly ground black pepper
  • ¼ pound smoked country bacon, cut into ½-inch-thick strips
  • 1 large onion, peeled and thinly sliced
  • 2 bay leaves
  • 1 small bunch round red radishes, thinly sliced, for garnish (optional)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 846kcal (42%)
Total Fat 58g (89%)
Saturated Fat 33g (163%)
Cholesterol 191mg (64%)
Total Carbohydrate 37g
Dietary Fiber 7g
Sugars 5g
Protein 42g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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