Roast Monkfish Wrapped in Pancetta with Crushed Potatoes

3 servings

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Roast Monkfish Wrapped in Pancetta with Crushed Potatoes Ingredients

3 225 g; (8oz) pieces of	15 sm Baby onions; (peeled and
; monkfish, fillet	Salt and pepper
900 g New potatoes; (2lb)	3 Pieces crepinette
170 g Butter; (6oz)	3 Trompette mushrooms /
1 sm Bunc flat parsley	; and girolle
12 sl Pancetta	2 sm Banana shallots; diced
3 sm Potatoes; peeled	290 ml Maderia jus; (1/2pint)

Instructions for Roast Monkfish Wrapped in Pancetta with Crushed Potatoes

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 hot pan. Finish by roasting in the oven at 230?C/450?F/gas mark 8 for approximately 8-10 minutes. Meanwhile have the potatoes boiling, when cooked strain and mash down with the butter and chopped flat parsley. Keep warm in a hot pan. Saut? the pre-blanched baby onions and shallot, add 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: PotatoCuisine: Uncategorized