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Roasted Monkfish on Boulang?re Potatoes

10
Category : Fish , Potato

Yield: 4 servings

Ingredients (Help):
4 300 g; (10oz) monkfish
; fillets, skinned
Softened butter; for
-greasing
Olive oil for frying; plus
-extra for
; greasing
A little plain flour for
-coating
Sea salt and freshly ground
-black pepper

FOR THE POTATOES
250 ml Fish stock or vegetable
-nage; (9fl oz)
4 md Potatoes; each weighing
-about
; 200g (7oz) peeled
2 Cloves garlic; peeled and
-finely
; chopped
1 Sprigs tarragon and flat
-leaf parsley
4 Shallots; finely chopped
25 g Butter; (1oz)
1/2 Lemon; juice of
A little olive oil

Pre-heat the oven to 220?C/425?F/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
(1/8 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 (3 1/4 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.


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