My preserved meyer lemon, from the previous post, was made a month ago and is ready to be enjoyed. With the preserved lemon, I made a monk fish dish. Monk fish is from the icy waters of Atlantic. I see the fish every now and then at this great fish monger.
First, I made a mixture consisting of ¼ piece of preserved lemon diced, pinch of shallots, julienned parsley and some olive oil. The preserved lemon should be salty enough to skip adding more seasoning. Set aside. Warm the plates in an oven heated to 150 F.
I cut the fish biased about ¼ thick, placed a couple flat-leaf parsley leaves, and some pepper. I wrapped the fish with a prosciutto. The prosciutto was salty enough. So I skipped seasoning. Heat the pan hot enough that it is smoking when a few tablespoons of olive oil are added. Dust the fish with flour. Two-three minutes of cooking on each side of fish. Tilt the pan and glaze the fish with hot oil using a spoon. Plate the fish with some of the preserved lemon mixture. The family had the dish with a light-bodied red Burgundy
