Yield: 3 servings
|3 \N||225 g; (8oz) pieces of|
|\N \N||; monkfish, fillet|
|900 grams||New potatoes; (2lb)|
|170 grams||Butter; (6oz)|
|1 small||Bunc flat parsley|
|3 smalls||Potatoes; peeled|
|15 smalls||Baby onions; (peeled and cooked)|
|\N \N||Salt and pepper|
|3 \N||Pieces crepinette|
|3 \N||Trompette mushrooms / possibly use dried|
|\N \N||; and girolle|
|2 smalls||Banana shallots; diced|
|290 millilitres||Maderia jus; (1/2pint)|
Season the monkfish fillet with salt and pepper, brush with a little butter. Place the thin slices of potato onto the monkfish and wrap with pancetta. Cover and encase with the crepinette, leave to rest if possible.
Season the outside with salt and pepper, seal in a hot pan. Finish by roasting in the oven at 230øC/450øF/gas mark 8 for approximately 8-10 minutes.
Meanwhile have the potatoes boiling, when cooked strain and mash down with the butter and chopped flat parsley. Keep warm in a hot pan.
Saut the pre-blanched baby onions and shallot, add the mushrooms, season and cook.
Take a 4 inch pastry ring and place in the centre of the plate. Push the heated crushed potato into it. Remove the monkfish from the oven, cut off both ends. Place onto the potato, divide the garnish around the plate.
Finish with Maderia jus.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.