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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