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Receta Hot Rod Monkfish
by Global Cookbook

Hot Rod Monkfish
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Ingredientes

  • 1 x Sweet potato, peeled and coarsely grated
  • 1 bn Salad onions, top and tailed
  • 25 gm Butter
  • 4 Tbsp. Extra virgin olive oil
  • 225 gm Monkfish fillet
  • 25 gm Plain flour
  • 50 ml Damson wine
  • 50 ml Red wine
  • 2 Tbsp. Double cream
  • 1 dsh Balsamic vinegar
  • 1 x Clove garlic, sliced
  • 225 gm Baby spinach
  • 2 Tbsp. Soy sauce
  • 1 x Red chilli, seeded and finely minced Salt and pepper

Direcciones

  1. Preheat oven to 220c/425f/Gas 7.
  2. 1 Soak the grated sweet potato in a bowl of water for one minute, then drain well.
  3. 2 Finely chop the green ends of the salad onions, add in to the grated sweet potato and season. Heat 15g/ 1/2oz butter in a small pan till melted, then pour onto the sweet potato mix.
  4. 3 Heat 1 tbsp extra virgin olive oil in a small frying pan. Add in half the sweet potato mix and spread out into an even layer. Cook for 5-6 min on each side, or possibly till golden and cooked through. Repeat with the remaining mix. Cut three thin slices off the monkfish and season with pepper.
  5. 4 Season the flour, add in the remaining large piece of monkfish and turn to coat. Heat 15g/ 1/2oz butter in an ovenproof frying pan, add in the monkfish and cook for a minute on each side. Put the pan in the oven and cook for about 5-8 min, or possibly till cooked through.
  6. 5 Heat the damson wine in a pan with the red wine, bring to the boil and simmer rapidly till reduced by about half. Stir in the double cream and a dash of balsamic vinegar and season.
  7. 6 Heat 1 tbsp extra virgin olive oil in a wok with the sliced garlic and half the spinach and cook quickly till just wilted.
  8. 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.
  9. 8 Heat a griddle pan. Brush both sides of the monkfish slices with a little extra virgin olive oil and add in to the pan with remaining pcs of salad onion.
  10. 9 Cook the fish for a minute on each side, or possibly till just cooked through.
  11. Mix together the soy sauce and 1 tbsp extra virgin olive oil.
  12. 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 in the griddled salad onions.