Thu, May 24 2012
grilled or roasted monkfish with black olive sauce and lemon mash
Monkfish is a lovely meaty fish to cook. However, it does contain a lot of milky juices. This can sometimes be a pain because they tend to come out during cooking, so instead of roasting,
Ingredients
• sea salt
• zest of 2 lemons, plus a little juice
• a sprig of fresh rosemary, leaves picked
• 4 x 200g/7oz monkfish fillets
• olive oil
• 2 bunches of rocket, washed and drained
for the black olive sauce:
• 2 large handfuls of good black olives, stoned and very roughly chopped
• ½ a fresh red chilli, deseeded and finely chopped
• a small handful of fresh herbs (basil, marjoram and parsley), finely chopped
• 1 celery heart, yellow leaves chopped
• 1 clove of garlic, peeled and finely chopped
• juice of 1 lemon
• freshly ground black pepper
• a couple of glugs of extra virgin olive oil
• balsamic vinegar
for the lemon mash:
• 1kg/2lb 3oz floury potatoes
• sea salt and freshly ground black pepper
• extra virgin olive oil
• milk
• juice of 1 lemon
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In a pestle and mortar or Flavour Shaker, smash up 2 tablespoons of salt with
the lemon zest and rosemary and rub this all over the fish fillets. Put the
fillets in a dish in the fridge and let them sit there for an hour.
Now
make your black olive sauce by mixing all the ingredients except the vinegar
together. You want the sauce to have the consistency of a coarse salsa. Then
carefully balance the flavours with the vinegar to taste.
If you’re
roasting your monkfish, preheat your oven to 220°C/425°F/gas 7 just before the
fish comes out of the fridge. Pat the fish dry with some kitchen paper and then
pat it with a little olive oil.
Peel and halve your potatoes. Put them
into a pot of salted, boiling water and cook until tender. Then drain and mash
up with 6 tablespoons of olive oil and a good swig of milk. Season to taste with
salt, pepper and lemon juice. If you want to get your mash really smooth and
creamy you can use a spatula to push the potato through a sieve once or twice.
It doesn’t make it taste any better but it will make it silky smooth, shiny and
lovely. Just depends if you can be bothered, really. If it needs thinning with a
little extra milk, feel free.
To roast the monkfish, heat a large
ovenproof frying pan, add a splash of olive oil and fry the fillets in the pan
for 2 minutes. Then turn them over and put the pan in your preheated oven for 6
to 8 minutes, depending on the thickness of the fillets.
To grill, place
the the butterflied fillets on a hot griddle pan and cook for about 3 minutes on
each side, depending on the thickness. Whichever way you cook it serve the fish
and the juices with a good dollop of the mashed potato, the black olive sauce
and a little rocket dressed with the extra virgin olive oil, lemon juice and
salt and pepper. Really, really good.
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