12 (Tue) April 2011
Pan-Seared Monkfish with Mushrooms and Clam-Saffron Rice in Clam-Saffron Sauce
-Oksu, Seongdong, Seoul, Republic of Korea-
To illustrate the notion of “too much of a good thing,” I present this dish, a flop in the wake of and directly linked to the success from the night before (see 2.096 Clams in Tomato-Paprika-Saffron Broth). So pleased with yesterday’s result, I had reserved a good portion of broth for a follow-up meal. Tonight, I first blended the chunky soup to fully incorporate the bits of saffron, paprika, garlic, and onions. Some of it went into making infused rice. The remainder, which was reduced to concentrate the flavors and get a thicker consistency, served as a sauce for the monkfish fillets.
I achieved exactly what I’d been going for – a complete dish that took full advantage of the combined essence of clam and saffron – but it didn’t work. The rice was okay, like a simple paella. But the sauce was too intense, overpowering the delicate taste of the monkfish, which should’ve been the star ingredient. And I don’t know what possessed me to think that clam sauce would be appropriate for fish. Chalk it up to inexperienced hubris.
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