Monkfish is such a gorgeous fish to eat and to work with. Cooked correctly, it is succulent, meaty and can be used for a light dish or something that is quite hearty. Following on from my previous post (the scallops with shallot puree), one of the main dishes for the private event was monkfish with bacon butter. Working in a commercial kitchen is great, but sometimes you do find yourself cooking the same dishes for convenience and it is often a struggle to get inspiration. Just before Christmas I was flicking through some magazines and in Olive magazine, they had a page with ‘pimped up butters’. I thought the bacon butter would be amazing with the monkfish and not to blow my own trumpet, I was right. The fish was juicy, flavoursome and everyone devoured it!
I know some people can find cooking fish a bit daunting and smelly but monkfish won’t smell your house out and this is a dish that looks sophisticated and different to the usual cod or haddock. I served mine with sea salt and cider vinegar potatoes, honey roasted carrots and tenderstem broccoli. I have attached the recipe for the bacon butter so I won’t list the ingredients and method for that but I will for the potatoes and how to cook the fish. With the carrots, I literally put them in a roasting tin with two tablespoons of honey and roast them on 180 degrees for 40 minutes, turning them halfway through. The following ingredients are for 4 people.
Prep time: 5 minutes. Cooking time: 35-40 minutes.
- 400g baby potatoes.
- 3 tbsp cider vinegar.
- Good handful of sea salt.
- 2 monkfish fillets per person.
- Place the new potatoes in a pan with cold water. Bring them to the boil and cook them until they are soft.
- Crush the potatoes in a roasting tin with a fork so they are split open. Drizzle with olive oil and sprinkle with sea salt. This will help the potatoes to become crispy. Cook them in the oven for 25 minutes.
- Before the potatoes come out of the oven, place a small amount of oil in a frying pan. Coat the monkfish in seasoned flour and place in the pan. Cook on one side for approximately 3 minutes on a medium heat.
- When you turn the monkfish over, add a knob of bacon butter to the top of each piece of fish.
- When you remove the potatoes from the oven, pour the cider vinegar over the top of them and sprinkle with a little more sea salt.
- Plate the fish and pour the remaining butter in the pan over the top.