| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Hmong | New, Rick stein | 4 | Servings |
INGREDIENTS
| 1 1/2 | kg | Monkfish tail, skinned |
| 1 | T | Whole black peppercorns |
| coarsely crushed | ||
| 1 | T | Roughly chopped thyme |
| 1 | T | Sea salt flakes |
| Salt and freshly ground | ||
| black pepper | ||
| Good pinch of saffron | ||
| 1 | 50 g tin anchovy fillets in | |
| oil drained | ||
| 1/2 | Preserved lemon, thinly | |
| sliced | ||
| 1 | Red pepper, roasted torn | |
| into | ||
| strips | ||
| 4 | Sundried tomato halves in | |
| oil drained and thinly | ||
| 4 to 5 | ||
| sliced | ||
| 2 | T | Olive oil |
| 175 | Fish stock | |
| 2 | T | Extra virgin olive oil |
| 15 | g | Butter |
| Juice 1/2 small lemon | ||
| 1 | T | Chopped flat-leaf parsley |
| 1 | T | Capers in brine, drained |
| rinsed |
INSTRUCTIONS
If your fishmonger has not already done so, you will need to bone it. You'll notice the bone sticks out a bit more on one side of the tail. 2 Cut the bone out from this side by carefully slicing either side of it, trying to keep the fish fillets attached to one another where you can. Trim away the membrane from the outside of the fillets. 3 Preheat the oven to 200c/400f/Gas 6. Mix the saffron with 2 tsp warm water and set aside. Season the cavity from which the bone was removed with salt and pepper. 4 Lay the anchovy fillets at regular intervals along the cut face of each fillet, followed by the lemon slices, pieces of roasted red pepper and finally the sundried tomatoes. 5 Sprinkle over the saffron water and some olive oil and bring the sides up together so you trap all the stuffing in place. Tie it at 2.5cm/1" intervals along its length with fine string. 6 Sprinkle the crushed black peppercorns, thyme and sea salt over the base of a small roasting tin. Add the monkfish and turn over in the mix so that it takes on an even coating. 7 Turn it right side up again and sprinkle over the rest of the olive oil. Roast the monkfish for 25 minutes, remove from the oven and transfer to a carving plate. 8 Slice it across between the pieces of string into slices 2.5cm/1" thick. Keep warm while you make the sauce. Place the roasting tin over a medium heat and add the fish stock. 9 Boil, scraping up all the bits from the bottom of the pan as you do. Strain the juices into a small pan and add any from the carving plate, extra virgin olive oil, butter and lemon juice. 10 Boil vigorously for four minutes until reduced slightly and emulsified. Remove from the heat and stir in the parsley, capers and 1/2 tsp salt. Spoon the sauce around the fish. Serve with plenty of steamed potatoes. Converted by MC_Buster. Recipe by: Rick Stein Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 395
Calories From Fat: 231
Total Fat: 26.2g
Cholesterol: 8.1mg
Sodium: 1718.9mg
Potassium: 475.9mg
Carbohydrates: 25.4g
Fiber: 7.4g
Sugar: 1.9g
Protein: 17.6g