Meaty white monkfish, kept moist with bacon and served with coarsely puréed minted peas - lovely with some boiled small new potatoes.
Ingredients - serves 4
4 x 125g pieces of monkfish, off the bone and skinned
4 slices bacon
olive oil
salt, pepper
for the pea puree:
300g frozen peas
chicken stock to cover
sprig of mint
a generous knob of butter
salt, pepper
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Method
Preheat the oven to 200°C
Choose thick sections of monkfish, not the tail end. Wrap monkfish pieces with a slice of bacon around its waist - securing with toothpicks if necessary. Brush with olive oil and using an oven proof skillet, (if you have one, or use a frying pan and transfer to an oven proof dish), heat to very hot and fry the monkfish on all sides to brown then transfer to the oven. The fish should be perfectly cooked after 12 minutes, take out and rest it in a warm place.
Cook the peas in stock for a few minutes then pour into a liquidiser with the butter, mint, and some seasoning, pulse to break down the peas but don’t allow them to lose all their texture. Spoon over the fish and serve with new potatoes. |
