Hot Rod Monkfish

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Hot Rod Monkfish Ingredients

1 Sweet potato; peeled and	2 tb Double cream
; grated	1 ds Balsamic vinegar
1 bn Salad onions; top and tailed	1 Clove garlic; sliced
25 g Butter	225 g Baby spinach
4 tb Olive oil	2 tb Soy sauce
225 g Monkfish fillet	1 Red chilli; seeded and
25 g Plain flour	; chopped
50 ml Damson wine	Salt and pepper
50 ml Red wine

Instructions for Hot Rod Monkfish

Preheat oven to 220c/425f/Gas 7. 1 Soak the grated sweet potato in a bowl of water for one minute, then drain well. 2 Finely chop the green ends of the salad onions, add to the grated sweet potato and season. Heat 15g/ 1/2oz butter in a small pan until melted, then pour onto the sweet potato mixture. 3 Heat 1 tbsp olive oil in a small frying pan. Add half the sweet potato mixture and spread out into an even layer. Cook for 5-6 minutes on each side, or until golden brown and cooked through. Repeat with the remaining mixture. Cut three thin slices off the monkfish and season with pepper. 4 Season the flour, add the remaining large piece of monkfish and turn to coat. Heat 15g/ 1/2oz butter in an ovenproof frying pan, add the monkfish and cook for a minute on each side. Put the pan in the oven and cook for about 5-8 minutes, or until cooked through. 5 Heat the damson wine in a pan with the red wine, bring to the boil and simmer rapidly until reduced by about half. Stir in the double cream and a dash of balsamic vinegar and season. 6 Heat 1 tbsp olive oil in a wok with the sliced garlic and half the spinach and cook quickly until just wilted. 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. 8 Heat a griddle pan. Brush both sides of the monkfish slices with a little olive oil and add to the pan with remaining pieces of salad onion. 9 Cook the fish for a minute on each side, or until just cooked through. Mix together the soy sauce and 1 tbsp olive oil. 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 the griddled salad onions. Converted by MC_Buster. NOTES : Chef - Alistair Little Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l.

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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