Tag Archives: monkfish

Monkfish Fillets with Mushroom and Bacon Sauce

I tried this one simply because I couldn’t imagine how the sauce would go with the fish but it goes REALLY well. A rich and tasty sauce that doesn’t detract from the subtleties of the monkfish – quite delightful, really quick and easy, ideal as a special supper.

Serves 6

What you need…

1 x baking tray, liberally buttered

6 x 150g monkfish fillets, skinned and trimmed

Sea salt and black pepper

3 tablespoons plain flour

2 tablespoons rapeseed oil

A knob of butter

6 rashers of smoked streaky bacon, chopped

1 onion, finely chopped

200g button mushrooms, cleaned and halved

200ml full fat crème fraiche

Juice of ½ a lemon

1 teaspoon Dijon mustard

3 tablespoons fresh parsley, chopped

What to do…

Preheat your oven to 200°c / 400°f / gas 6.

Tip the flour into a plastic carrier bag, season liberally and then toss in the monkfish fillets, ensuring that they are covered in the seasoned flour. Shake of the excess.

In a large saucepan over a high heat, add the oil and butter and once the butter is foaming, add in the fillets and fry for 3 minutes, turning once and ensuring that the fish is sealed and lightly golden. Transfer them onto your baking tray, pouring over any buttery juices from the pan. Roast in the oven for 8-10 minutes and until the fish has turned white and is cooked through.

Meanwhile, wipe out your saucepan with kitchen paper and then add the bacon, dry-frying over a high heat until crispy. Use a slotted spoon to remove the bacon to a plate. Tip the onion into the pan and fry for 3 minutes. Then pop the lid on, reduce the heat to moderate and cook for 5 minutes until soft. Remove the lid, whack up the heat to high and add the mushrooms, frying for a few minutes until golden.

Add in the crème fraiche, lemon juice and mustard together with half of the bacon and parsley. Bring to the boil and cook for a few minutes until the sauce has reduced and thickened slightly. Season to taste.

Slice each of the fillets into three and arrange on a plate. Spoon over the yummy sauce and garnish with the reserved bacon and parsley. Super supper!

Inspired by…

Mary Berry

How easy…

Really easy, really quick and then really lovely on the eye and the palate.

 

 

 

 

Monkfish with Asparagus Risotto and Sage Oil

This is a lovely warm and comforting risotto with the rather sumptuous addition of monkfish. Very filling and very easy to make, it’s very slow cooking process also makes for some relaxation time. I love sage and the sage-infused oil adds just perfect finishing touch to this tasty family supper dish.

What you need…

for the sage oil

40ml olive oil

A small handful of sage leaves, roughly chopped

for the risotto

1 x baking tray, lined with Bake O Glide or buttered to prevent the fish sticking

500ml water, boiled in the kettle

1 vegetable stockpot (I use Knorr)

16 – 20 asparagus spears (depending on how much you like your asparagus)

Splash of olive oil

Knob of butter

3 shallots, finely chopped

400g risotto rice

350ml white wine

Sea salt and black pepper

800g monkfish, cut into biggish bite-sized chunks

30g Parmesan cheese, grated

What to do…

Preheat your oven to 180°c / 350°f / gas 4.

In a small saucepan, tip in the oil and sage leaves and turn onto the lowest heat, leaving the sage to infuse into the oil whilst you do the rest of the recipe.

In another pan, make a vegetable stock by dissolving the stockpot into the boiling water, using a balloon whisk to speed up the process. Set aside.

Trim your asparagus (I just break mine roughly in the middle). Set aside the lovely tips and roughly chop the remaining woody ends, adding them to the vegetable stock. Bring to the boil and then reduce to a gentle heat, just to keep it warm.

In a third, wide saucepan, heat the oil and butter over a moderate heat. Add in the shallots and sauté until they are soft but not brown (5 minutes maybe). Add the rice and stir for 1 minute. Pour in the wine and stir on a casual basis until it has all been absorbed (I normally faff around doing other bits and pieces at this point).

Using a slotted spoon, remove the chopped asparagus from the stock and discard. Chuck the asparagus tips into the rice, season with sea salt and black pepper and then add 1 ladle of stock into the rice and turn the heat down so that it is very gently simmering. More casual stirring required. Once that first ladle has been absorbed, add another and keep going like this until all the stock has been used. It is important to do this slowly (15 – 20 minutes) and over a low heat to ensure that the rice doesn’t cook too quickly on the outside. If you run out of stock before the rice is properly cooked, add a little boiling water. Have a taste and adjust the seasoning if necessary.

As the last ladle goes in, place the monkfish chunks on your baking tray and drizzle over a little sage oil, including the leaves. Season and pop in the oven and cook for 10 minutes – it’s cooked when it bounces back when poked!

Whilst the fish is cooking, remove the risotto from the heat and stir in the Parmesan. Pop the lid on and let the risotto rest to become lovely, oozy and creamy for 5 minutes.

To serve, spoon or plonk a wee mountain of asparagus risotto onto each plate (definitely warmed) and then scatter over the monkfish, before drizzling over the remaining sage oil. Enjoy! Just enjoy – absolutely delightful.

Tip…

Rather than peeling and chopping shallots, I buy the frozen ‘Cooks’ Ingredients Handful of Shallots’ from Waitrose, which simply require a quick shake out of the packet – much easier!

Inspired by…

My Waitrose magazine for the idea, a little Jamie Oliver for the approach and quite a lot of Cindy-meddling with the ingredients!

How easy…

Very, very easy but risotto takes time. Some good background music, someone to chat to in a warm kitchen with a cold glass of white wine produce perfect results!

 

Poached Monkfish in Creamy Tarragon Sauce

So simple but absolutely delightful, this supper dish is lovely and tastes like it’s waaaaaay more complicated that it is. The creamy tarragon sauce is the perfect marriage with the monkfish – creamy but light and with the distinctive tarragon flavour that is the bittersweet mix of aniseed and vanilla; and then the slight acidy of lemon juice – just lovely –what can I say? Give it a go!

Serves 4

What you need…

1 kg monkfish, filleted

4 tablespoons lemon juice, freshly squeezed

1 fish stockpot (I use Knorr)

450ml boiling water from the kettle

150ml white wine

150ml double cream

1 tablespoon fresh tarragon, chopped

Sea salt and black pepper

A small handful of fresh tarragon, to garnish

What to do…

Slice the fish into big chunks (5-6cm) and place in the bottom of a large, heavy saucepan. Pour over the lemon juice and season with salt and pepper. Set aside.

In a separate saucepan, pour your boiling water over the fish stockpot and, using a balloon whisk, dissolve to create a fish stock. Add the wine and bring the mixture to the boil before pouring it over the fish. Place the fish over a high heat and bring to the boil again. As soon as it begins boiling, remove from the heat, pop on a well-fitting lid and set aside to let the residual heat gently poach the monkfish for about 8 minutes, or until the monkfish has turned opaque.

Using a slotted spoon, transfer the fish to a warmed serving dish, cover with foil and keep warm whilst you make the sauce.

Bring the poaching liquid to the boil and boil fiercely for 10 minutes or until the liquid has reduced by half, is thicker and syrupy. Gradually stir in the cream and then add the chopped tarragon. Pour the sauce over the fish, garnish with fresh tarragon and serve immediately. Simply very, very lovely.

Serving suggestion…

Boiled or parmentier potatoes and a green vegetable. I used tenderstem broccoli that had been steamed and then tossed in a little warmed olive oil, flavoured with chopped anchovies and garlic. Yummy!

Inspired by…

Josceline Dimbleby

How easy…

Easy, quick and way tastier than the ingredients might suggest

 

 

 

 

 

Monkfish Roasted with Parma Ham and Sun-Dried Tomatoes

A lovely dish that is easy to make, very easy on the eye and great tasting.

Serves 4

What you need…

1 small jar of sun-dried tomatoes in oil

2 large handfuls of fresh basil

Olive oil

16-20 slices of Parma ham

4 x 200g/7oz monkfish tail fillets, trimmed

Sea salt and black pepper

Balsamic vinegar and rocket (optional, to serve)

What to do…

Pre-heat oven to 200c/400f/gas 6. Place sun-dried tomatoes and half their flavoursome preserving oil in a food processor with all the basil and blend until smooth. While blending, add the remaining preserving oil to the paste until it’s nice and spreadable.

Take four A4-sized pieces of greaseproof paper. Rub some olive oil over each piece and lay about 4 slices of Parma ham snugly next to each other, on each piece of paper. Divide your paste into 4, smearing each quarter evenly over the ham. Then, place your monkfish fillets at one end, season, and, using the greaseproof paper as an aid to wrap the monkfish firmly in the Parma ham, fold and roll up. Slide the Parma ham-wrapped monkfish off the greaseproof paper onto an oiled baking tray (with sides as liquid will escape during cooking and make a right mess of the oven – been there, done that!). Roast for 15-20 minutes.

To serve your monkfish roasted with Parma ham and sun-dried tomatoes, either slice up or serve each portion whole, ideally with really buttery mashed potato. Garnish with drizzled balsamic vinegar over the fish and scattered rocket over the whole plate.

It’s quick, gorgeous and looks like it’s taken hours of slaving. Ideal for a dinner party as it can be prepared in advance, kept covered and refrigerated until you are ready to pop it in the oven; or for a family supper when you fancy something a little different.

Inspired by…

Jamie Oliver

How Easy…

Very easy and hardly any clearing up!