| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Superchefs |
3 |
servings |
INGREDIENTS
| 3 |
|
225 g; (8oz) pieces of |
|
|
; monkfish, fillet |
| 900 |
g |
New potatoes; (2lb) |
| 170 |
g |
Butter; (6oz) |
| 1 |
sm |
Bunc flat parsley |
| 12 |
sl |
Pancetta |
| 3 |
sm |
Potatoes; peeled |
| 15 |
sm |
Baby onions; (peeled and cooked) |
|
|
Salt and pepper |
| 3 |
|
Pieces crepinette |
| 3 |
|
Trompette mushrooms / possibly use dried |
|
|
; and girolle |
| 2 |
sm |
Banana shallots; diced |
| 290 |
ml |
Maderia jus; (1/2pint) |
INSTRUCTIONS
Season the monkfish fillet with salt and pepper, brush with a little
butter. Place the thin slices of potato onto the monkfish and wrap with
pancetta. Cover and encase with the crepinette, leave to rest if possible.
Season the outside with salt and pepper, seal in a hot pan. Finish by
roasting in the oven at 230°C/450°F/gas mark 8 for approximately 8-10
minutes.
Meanwhile have the potatoes boiling, when cooked strain and mash down with
the butter and chopped flat parsley. Keep warm in a hot pan.
Saut. the pre-blanched baby onions and shallot, add the mushrooms, season
and cook.
To serve:
Take a 4 inch pastry ring and place in the centre of the plate. Push the
heated crushed potato into it. Remove the monkfish from the oven, cut off
both ends. Place onto the potato, divide the garnish around the plate.
Finish with Maderia jus.
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