Roast Monkfish

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Roast Monkfish Ingredients

1 5 lb monkfish tail	1 lg Bunc dill; roughly chopped
8 oz Panchetta; thinly sliced	2 Shallots; finely chopped
Salt and freshly-ground	Butter
1 lg Bunc parsley; roughly	Extra virgin olive oil
1 sm Bunc chervil; roughly

Instructions for Roast Monkfish

Preheat the oven to 180C. Ask your fishmonger to remove the cartilaginous bone but leave 2" attached to the flesh at the end of the tail. Lay a sheet of kitchen foil on a flat surface and dribble a little olive oil over it. Rub the oil over the foil with your fingers. Now lay down the slices of panchetta, slightly overlapping. Lay the monkfish on the panchetta. To make the herb mix, blanch, drain and refresh the green herbs. Sweat down the shallots in some butter and then add to a food processor with the dill, parsley and chervil. Whiz them all together then spread the paste along the length of the tail; bring the two halves of the tail together to sandwich the herbs. Bring up the sides of the panchetta around the fish. Squeeze the foil tightly around the fish to make a parcel and then bake in the oven for 15-20 minutes. The fish should be firm to the touch when done. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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