This recipe has come straight from the Zacry's dinner menu.
Executive Chef, Neil Haydock, has decided to pick this for the bank holiday weekend as monkfish is abundant in the Cornish waters and very underused outside of restaurants. It’s not your typical fish neither being round or flat and therefore people are scared to cook with it.
It is very meaty in texture and should be cooked like a delicate meat and allowed to rest so all the juices don’t run out when cut, it is also very versatile and can take strong flavours and can be cooked with spices or wrapped in lardo or other cured pork products which enhance its flavour.
Let us know how you get one, remember to #ChooseCornish and enjoy!
500g new potatoes
12 spears of large asparagus or 24 fine spears
500ml chicken stock
100g unsalted butter diced
500g sea beets de-stalked and washed
800g of filleted and trimmed monkfish fillet
Wild garlic flowers for presentation
For the pesto
200g wild garlic washed and drained
50g finely grated Old Winchester cheese (parmesan if you can’t get Old Winchester)
150ml of extra virgin olive oil, mild in flavour with citrus notes (not strong and peppery)
Method for the pesto
Blend the wild garlic with the olive oil and then add in the grated cheese.
Method for the fish and garnish
Cook the new potatoes in boiling salted water until tender and drain.
Snap the woody part off the asparagus and peel.
Bring 100ml of the chicken stock to boil in a saucepan and whisk in the butter, then add the asparagus and cook until tender.
Remove the asparagus and add the remaining chicken stock, bring back to the boil and drop in the sea beets for 30 seconds.
Strain the sea beets keeping the cooking liquor.
Place the liquor back into the saucepan and bring to a simmer.
Cut the monkfish into 12 similar sized medallions and pop into the cooking liquor and poach until cooked (approximately 3 minutes depending on size).
Remove the monkfish and add the potatoes, after a minute add the asparagus and finally the beets, to warm through.
Strain the vegetables and arrange onto 4 plates, placing three medallions on each plate and serving with the pesto.
Garnish with wild garlic flowers.