Fresh Fish
Meaty monkfish with a herby sausage meat stuffing. Allow up to 2 hours for chilling.
Recipes
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Monkfish with Sage, Cranberry and Pine Nut Stuffing
SERVES 4
TIME 2 HOUR 30 MINUTES
DIFFICULTY = MEDIUM
SHOPPING LIST
4 monkfish fillets, each weighing 250g BUY ONLINE
12 smoked streaky bacon slices
1 knob of unsalted butter
2 tbsp of olive oil
8 sage leaves
Cornish sea salt
Stuffing
2 onions, chopped
1 garlic clove, chopped
20g of unsalted butter
300g of sausage meat
1 egg
1 lemon, zested
3 tsp sage, chopped
50g of dried cranberries
30g of pine nuts, toasted
3 tbsp of breadcrumbs
Cornish sea salt
Pepper
Orange and Thyme Dressing
250g of unsalted butter
2 sprigs of fresh thyme
1 orange, zested
100ml of red wine
50ml of port
50ml of red wine vinegar
2 shallots, chopped
1 pinch of sugar
100g of cranberries
1 garlic clove, chopped
2 sprigs of fresh thyme, chopped
20g of pine nuts
Cornish sea salt
pepper
1 garlic clove
Garnish
2 Maris Piper potatoes
36 Brussels sprouts
10 chestnuts, roasted and peeled
3 tbsp of rapeseed oil
2 tbsp of sage, chopped
2 knobs of unsalted butter
Cornish sea salt
pepper
Method
To make the stuffing, cook the onions and garlic in the butter until softened. Allow to cool. Mix into the sausage meat. Add the egg, lemon zest, sage, cranberries, pine nuts and breadcrumbs
Check for seasoning and adjust accordingly. Chill until needed
To prepare the monkfish, trim the skin and membrane from the fish, then lay each fillet down on a chopping board
To make a tunnel for the stuffing, insert the tip of a sharp knife through the centre of the fish down its length, making sure not to cut through the outside
Use the knife blade to make a pocket in the fish then push the stuffing into the monkfish. Remove the rind from the bacon and then wrap the bacon around the fish
Lay each piece of monkfish onto a piece of cling film long enough to tie at each end. Wrap the fish tightly – they will be immersed in water -
To make the dressing, heat the butter, garlic and the thyme together until the butter starts to turn brown. Remove from the heat, add the orange zest and leave the butter to cool and separate
Pour off the clear butter and discard the remaining buttermilk and flavourings
In a separate pan, reduce the wine, port, vinegar, shallots and sugar until the mixture is syrupy. Mix the syrup and the butter together and add the cranberries, chopped garlic, thyme and pine nuts
Bring back to a simmer for a minute to soften the cranberries. Season with salt and pepper. Keep warm
To make the garnish, dice the potato into 1cm cubes and cook in simmering water for 5 minutes or until just tender, then drain thoroughly
Trim and blanch the Brussels sprouts and chop the chestnuts. Heat a sauté pan and add some oil. When the oil is hot add the potatoes and start to colour all over
After 1 minute, add the sprouts and continue to cook. When the potatoes and sprouts are golden add the chestnuts, sage and a knob of butter. Season and drain off any excess butter. Keep warm
To cook the fish, bring a large pan of water to the simmer. Place the fish, still in the cling film casing, into the water and simmer for 15 minutes. Remove from the water and rest for 5 minutes
Put a non-
Finish with a knob of butter and a few sage leaves. Remove from the pan and drain off any excess butter. Add the juices from the fish to the dressing
To plate, spoon the vegetable garnish onto four warm plates in equal portions. Slice each piece of monkfish into 3 pieces and lay these on top, and spoon over the warm dressing
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