Roasted monkfish on boulangre potatoes
4 servings
| Quantity | Ingredient | |
|---|---|---|
| 4 | \N | 300 g; (10oz) monkfish |
| \N | \N | ; fillets, skinned |
| \N | \N | Softened butter; for greasing |
| \N | \N | Olive oil for frying; plus extra for |
| \N | \N | ; greasing |
| \N | \N | A little plain flour for coating |
| \N | \N | Sea salt and freshly ground black pepper |
| 250 | millilitres | Fish stock or vegetable nage; (9fl oz) |
| 4 | mediums | Potatoes; each weighing about |
| \N | \N | ; 200g (7oz) peeled |
| 2 | \N | Cloves garlic; peeled and finely |
| \N | \N | ; chopped |
| 1 | \N | Sprigs tarragon and flat leaf parsley |
| 4 | \N | Shallots; finely chopped |
| 25 | grams | Butter; (1oz) |
| ½ | \N | Lemon; juice of |
| \N | \N | A little olive oil |
FOR THE POTATOES
Pre-heat the oven to 220øC/425øF/gas mark 7 Make sure that all the grey membrane is removed from the monkfish as this could cause the fish to curl and cook unevenly. If necessary, slice it off with a sharp, thin knife. Tear off 4 sheets of greaseproof paper, large enough to make a parcel for each fillet. Brush the sheets lightly with softened butter. Season the fillets and then roll lightly in flour. Heat a little olive oil in a large frying pan and quickly seal the fish all over until just golden brown. Wrap each fillet in a sheet of the paper, twisting the ends to seal. Place on a baking tray and transfer to the oven for 8-9 minutes.
While the fish is cooking, slice the potatoes thinly into rounds about 2mm (⅛ inch) thick, using either a mandolin, the slicer blade of a food processor or a sharp knife. Place in a bowl, season well, and then scatter the chopped garlic and shallots on top.
Cut 4 circles of greaseproof paper each 8cm (3¼ inches) in diameter.
Brush the circles with olive oil and place in a small, shallow roasting tin. Arrange the potato slices, together with the shallots an garlic, in overlapping slices on each paper circle. Pour over the fish stock or vegatable nage and bring to a simmer on the top of the stove. Dot the potatoes with butter, then transfer the tin to the oven for around 10 minutes or until golden brown. When cooked, leave the slices in the stock.
Check the fish is cooked by pressing the thickest part of the fillet firmly with your finger. If it is firm and not at all springy then it is ready.
Allow the fish to stand in the paper for a few minutes while you slide the potatoes from their paper bases using a fish slice onto warm serving plates. Unwrap the fish, slice each fillet into 4-6 rounds and place on top of the potatoes. Trickle over any juices from the potato tin and from the fish parcels. Srprinkle lemon juice and olive oil over the fish and potatoes, and garnish with the sprigs of tarragon and parsley.
Converted by MC_Buster.
Per serving: 152 Calories (kcal); 5g Total Fat; (29% calories from fat); 3g Protein; 25g Carbohydrate; 14mg Cholesterol; 61mg Sodium Food Exchanges: 1 ½ Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.