Cook Monkfish Provencal at home…

Try out Neil’s Monkfish recipe from Rock Oyster Festival….

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Monkfish Provencal

Serves 4

1x 1.8kg monkfish tail

2 medium onions

300g plum tomatoes

4 cloves of garlic

100g chives

400g pasta dough

Olive oil

200g unsalted butter

250ml white wine

Salt and pepper

Method

Skin and fillet the monkfish tail. Cut the fillets into 1cm thick medallions. Peel and finely dice the onion. Blanch the tomatoes in boiling water for 12 seconds, refresh in iced water, peel, quarter, de-seed and cut into 5mm dice. Peel the garlic cloves and thinly slice. Finely chop the chives. Roll the pasta and cut into wide tagliatelle or papadelle strips. Cook the pasta in boiling salted water for 1 minute drain and toss in a little olive oil to stop it sticking together. Heat a shallow sided pan add 50g of butter, melt and add the onion and garlic, sweat for 2/3 minutes until soft. Add the monkfish and the white wine and poach the monkfish for 2/3 minutes before adding the diced tomato followed by the remainder of the butter. Stir the sauce until the butter has been incorporated, add the chives and season with salt. Mix in the pasta and serve.

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