| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Grains |
|
Better, For, Worse |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Cooked potatoes, pureed |
| 6 |
oz |
Cooked green cabbage |
| 1 |
oz |
Butter |
| 1 |
|
Spring onions, diced |
| 3 |
oz |
Diced bacon |
| 1/2 |
|
Red onion, chopped |
| 1 |
|
Garlic clove, chopped |
|
|
Salt and pepper |
|
|
Fresh mint, chopped |
| 3 |
|
6 oz monkfish fillets |
|
|
Cracked black pepper |
| 100 |
|
Double cream |
| 4 |
T |
Grain mustard |
|
|
Fresh basil, mint coriander |
INSTRUCTIONS
Saut the onions, garlic and bacon in a pan, then mix with the potato,
butter, spring onions and mint. Season well. Roll the monkfish in the
cracked pepper and seal in a hot pan. Place in the oven for about 5
minutes to cook. Form the bubble and squeak potato mix into cakes, dip
into some flour and pan fry until golden brown on each side. Mix the
cream, seasoning and mustard and reduce in a hot pan to make the
sauce. Serve the monkfish sliced on top of the bubble and squeak with
the sauce around the edges. Garnish with basil. DISCLAIMER(c)
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