3/14/04 Richard refines the Aspara Ravioli and gives Monkfish a try:

A further evolution of the asparagus with the ricotta ravioli from a few nights ago. Rich likes to cook a dish he invents, see how it works, think of improvements, and try again a few days later.

And for the main course, roast monkfish (which has a flavor similar to lobster meat, which I like a lot) with shredded fennel, in a really light version of the tomato cream sauce from the poached perch the night before. He used the parts of last nights sauce that got stuck to the pan, and deglazed it into this new sauce, which was extremely flavorful. This was my favorite dish in a while, minus the fennel which I don't particularly like.