in this class, we focus on local fish caught off the coast of Montauk. As emphasized in Myra’s new (co-authored) book Cooking with the Muse, these are kids of delicious fish that you may not yet have in your repertoire but absolutely should. We cook with weakfish, monkfish, skate, and tilefish and serve them up with a plethora of spring vegetables: bok choy, mustard greens, broccoli raab, baby artichokes, sprig radishes, and more. We’ll start the meal off with a cooling soup and finish it with a sweet, nutty and irresistible nibble.

Skate Wings in Lemon-Tarragon Brown Butter / Sauce with Spring Radishes / Thyme-Braised Baby Artichokes

You’ll be making:

• Sweet Pea and Cool Cucumber gazpacho
• Sea Trout (Weakfish) in Miso
• Roasted Spanish Monkfish with Broccoli Raab
• Tilefish with Mushrooms in Papillote with Multi-Mustardy Mustard Greens
• Skate Wings in Lemon-Tarragon Brown Butter
• Sauce with Spring Radishes
• Thyme-Braised Baby Artichokes
• Amaretti Cookies