| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Grains | Sami | Ready, Steady, Cook | 2 | servings |
INGREDIENTS
| 1 | Sweet potato; peeled and coarsely | |
| ; grated | ||
| 1 | bn | Salad onions; top and tailed |
| 25 | g | Butter |
| 4 | tb | Olive oil |
| 225 | g | Monkfish fillet |
| 25 | g | Plain flour |
| 50 | ml | Damson wine |
| 50 | ml | Red wine |
| 2 | tb | Double cream |
| 1 | ds | Balsamic vinegar |
| 1 | Clove garlic; sliced | |
| 225 | g | Baby spinach |
| 2 | tb | Soy sauce |
| 1 | Red chilli; seeded and finely | |
| ; chopped | ||
| Salt and pepper |
INSTRUCTIONS
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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