Ingredients
- 3 x 225 g, (8oz) pcs of monkfish, fillet
- 900 gm New potatoes, (2lb)
- 170 gm Butter, (6oz)
- 1 sm Bunc flat parsley
- 12 slc Pancetta
- 3 sm Potatoes, peeled
- 15 sm Baby onions, (peeled and cooked)
- Salt and pepper
- 3 piece crepinette
- 3 x Trompette mushrooms / possibly use dry and girolle
- 2 sm Banana shallots, diced
- 290 ml Maderia jus, (1/2pint)
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Roast Monkfish Wrapped In Pancetta With Crushed Potatoes
Servings: 3
Directions
- 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 warm pan. Finish by roasting in the oven at 230 C/450 F/gas mark 8 for approximately 8-10 min.
- Meanwhile have the potatoes boiling, when cooked strain and mash down with the butter and minced flat parsley. Keep hot in a warm pan.
- Saute/fry the pre-blanched baby onions and shallot, add in 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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