Hot Rod Monkfish
- 1 Sweet potato; peeled and
- -coarsely
- ; grated
- 1 bn Salad onions; top and tailed
- 25 g Butter
- 4 tb Olive oil
- 225 g Monkfish fillet
- 25 g Plain flour
- 50 ml Damson wine
- 50 ml Red wine
- 2 tb Double cream
- 1 ds Balsamic vinegar
- 1 Clove garlic; sliced
- 225 g Baby spinach
- 2 tb Soy sauce
- 1 Red chilli; seeded and
- -finely
- ; chopped
- Salt and pepper
Preheat oven to 220c/425f/Gas 7.
1 Soak the grated sweet potato in a bowl of water for one minute, then
drain well.
2 Finely chop the green ends of the salad onions, add to the grated sweet
potato and season. Heat 15g/ 1/2oz butter in a small pan until melted, then
pour onto the sweet potato mixture.
3 Heat 1 tbsp olive oil in a small frying pan. Add half the sweet potato
mixture and spread out into an even layer. Cook for 5-6 minutes on each
side, or until golden brown and cooked through. Repeat with the remaining
mixture. Cut three thin slices off the monkfish and season with pepper.
4 Season the flour, add the remaining large piece of monkfish and turn to
coat. Heat 15g/ 1/2oz butter in an ovenproof frying pan, add the monkfish
and cook for a minute on each side. Put the pan in the oven and cook for
about 5-8 minutes, or until cooked through.
5 Heat the damson wine in a pan with the red wine, bring to the boil and
simmer rapidly until reduced by about half. Stir in the double cream and a
dash of balsamic vinegar and season.
6 Heat 1 tbsp olive oil in a wok with the sliced garlic and half the
spinach and cook quickly until just wilted.
7 Sit the rostis on a plate and spoon the wilted spinach on top. Cut the
roasted monkfish in half and sit on top of the spinach. Drizzle over the
damson wine sauce.
8 Heat a griddle pan. Brush both sides of the monkfish slices with a little
olive oil and add to the pan with remaining pieces of salad onion.
9 Cook the fish for a minute on each side, or until just cooked through.
Mix together the soy sauce and 1 tbsp olive oil.
10 Toss together the remaining raw spinach and chilli, pile onto a plate
and drizzle over some of the soy and oil dressing. Sit the monkfish slices
on top and add the griddled salad onions.
Converted by MC_Buster.
NOTES : Chef - Alistair Little
Recipe by: Ready Steady Cook
1 Soak the grated sweet potato in a bowl of water for one minute, then
drain well.
2 Finely chop the green ends of the salad onions, add to the grated sweet
potato and season. Heat 15g/ 1/2oz butter in a small pan until melted, then
pour onto the sweet potato mixture.
3 Heat 1 tbsp olive oil in a small frying pan. Add half the sweet potato
mixture and spread out into an even layer. Cook for 5-6 minutes on each
side, or until golden brown and cooked through. Repeat with the remaining
mixture. Cut three thin slices off the monkfish and season with pepper.
4 Season the flour, add the remaining large piece of monkfish and turn to
coat. Heat 15g/ 1/2oz butter in an ovenproof frying pan, add the monkfish
and cook for a minute on each side. Put the pan in the oven and cook for
about 5-8 minutes, or until cooked through.
5 Heat the damson wine in a pan with the red wine, bring to the boil and
simmer rapidly until reduced by about half. Stir in the double cream and a
dash of balsamic vinegar and season.
6 Heat 1 tbsp olive oil in a wok with the sliced garlic and half the
spinach and cook quickly until just wilted.
7 Sit the rostis on a plate and spoon the wilted spinach on top. Cut the
roasted monkfish in half and sit on top of the spinach. Drizzle over the
damson wine sauce.
8 Heat a griddle pan. Brush both sides of the monkfish slices with a little
olive oil and add to the pan with remaining pieces of salad onion.
9 Cook the fish for a minute on each side, or until just cooked through.
Mix together the soy sauce and 1 tbsp olive oil.
10 Toss together the remaining raw spinach and chilli, pile onto a plate
and drizzle over some of the soy and oil dressing. Sit the monkfish slices
on top and add the griddled salad onions.
Converted by MC_Buster.
NOTES : Chef - Alistair Little
Recipe by: Ready Steady Cook
