Spectacular main course. Serve with rosemary & garlic roast potatoes and steamed spinach with shallots
Ready in 45 mins
1. Make the red wine reduction for the sauce. Melt 50g of the butter in a medium saucepan. Add the carrot, celery, onion and spices, and fry over a medium-high heat for 10 minutes, until the vegetables are well browned. Add the red wine, chicken stock, sugar and a good pinch of salt, bring to the boil and boil rapidly until reduced by about three-quarters, to about 225ml. Strain into a clean pan, pressing out as much liquid as you can from the vegetables, cover and set aside.
2. Preheat the oven to 200?C/fan180?C/gas 6. Rub the monkfish with a little of the olive oil, then season all over with salt and freshly ground black pepper. Heat the rest of the oil in a frying pan, add the fish and cook for 2-3 minutes each side, until nicely browned. Sprinkle with a little cayenne pepper, transfer to a lightly-oiled roasting tin and roast for 10-12 minutes, until just cooked through. Remove, cover with foil and leave to rest for 3-4 minutes while you finish the sauce.
3. Bring the red wine reduction back to the boil. Blend the remaining teaspoon of butter with the flour to make a paste (beurre mani?). Whisk into the sauce, a little at a time, until the sauce has taken on a good consistency - you might not need to add it all. Simmer for 2 minutes. Adjust the seasoning and keep hot.
4. Carve each fish slightly on the diagonal into 8 slices and overlap 4 of the slices onto each plate. Spoon some sauce around the plate and serve with Rosemary and garlic roast potatoes and steamed spinach.
Stunning centrepiece dish for those non-meat eaters!
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Serving Size: 1 Serving (489g) | ||
Recipe Makes: 6 | ||
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Calories: 405 | ||
Calories from Fat: 144 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16g | 21 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 66.5mg | 20 % | |
Sodium 282.5mg | 10 % | |
Potassium 1091mg | 29 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 11.4g | ||
Protein 29.8g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 405
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