Hot rod monkfish

2 servings

Quantity Ingredient
1 Sweet potato; peeled and coarsely
; grated
1 bunch Salad onions; top and tailed
25 grams Butter
4 tablespoons Olive oil
225 grams Monkfish fillet
25 grams Plain flour
50 millilitres Damson wine
50 millilitres Red wine
2 tablespoons Double cream
1 dash Balsamic vinegar
1 Clove garlic; sliced
225 grams Baby spinach
2 tablespoons 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

Converted by MM_Buster v2.0l.

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