Recipes

2 lb.                                         monkfish

½ teaspoon                              salt

½ teaspoon                              pepper

1 cup                                       shredded Smoked Gouda Cheese

1 pkg.                                       won ton wraps (24)

2 qt.                                         water (with 1 Tbsp. salt)

In large stockpot bring to boil the salt water.  Season monkfish with salt and pepper.  In large skillet sauté monkfish until tender.  Be careful not to overcook.  Let cool to temperature when you can handle it.  Chop monkfish into bite-sized pieces.  Lay out won ton wraps on floured board.   Place some fish in center of wrap.  Add cheese and green onion.  Moisten edges with water or egg wash.  Top with won ton wrap.  Seal by pushing out air pockets and pressing on edges.  Drop in boiling water for approximately 3 minutes.  Remove from water and place in ice bath to stop cooking.

Seafood cream sauce:

¼ cup                          butter

6                                  garlic cloves (chopped)

½ cup                          green onion

1lb.                              cooked Lagastinos

1 cup                           heavy whipping cream

1                                  lemon