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Cannon of Monkfish on a lemon garlic mash with saffron cream

Mon, 12 August 2019

Cannon of Monkfish on a lemon garlic mash with saffron cream

Cannon of Monkfish on a lemon garlic mash with saffron cream
Serves 4

Ingredients:
100g butter
50ml white wine
Rind and Juice of ½ lemon
½  tsp chopped dill
8 slices of cured ham (e.g. prosciutto ham)
4 x 200g Monkfish tail (skinned and trimmed, but left on the bone, ask your fishmonger to prepare)

For the mash:
150g butter
1 chopped shallot
3 cloves of garlic mashed
1kg peeled potato
Rind and juice of ½  lemon
Sea salt and pepper to taste

For the sauce:
100ml of white wine
1 shallot chopped
2-3 strands of saffron (turmeric will suffice if saffron isn't available)
50ml of fish stock
100ml of full fat cream
Sea salt and Pepper to taste

Method:

For the monkfish:
1. Melt the butter wine and add the dill. Set to one side
2. Roll out clingfilm onto a clean table surface (ensure it is wide enough to fit the monkfish on).
3. Line two slices of ham onto the clingfilm.
4. Dip the monkfish into the butter and wine; mix and place on top of the ham.
5. Carefully roll the ham around the monkfish, using the clingfilm.
6. You will be left with a cylinder shape wrapped in clingfilm. Tighten at each end and cover with tinfoil.
7. Repeat the process with the other three pieces of fish. When complete, place on a baking tray and bake in the oven at 180c for 15 minutes approx. or until cooked through.

For the mash:
1. Cook the potatoes in salted water until soft. Strain, season and mash. Leave to one side.
2. In a saucepan melt the butter, add the shallot and garlic, and cook without colour for 3-4 minutes.
3. Add the lemon rind and juice and then mix in the mashed potato.
4. Check seasoning.

For the sauce:
1. Place wine and shallots in a pot and let it simmer for 3-4 minutes. Add the saffron, now add the fish stock, and let reduce. Add the cream and boil down to a nice coating consistency. Check seasoning.
2. To serve, divide the potato into four quenelles (shaped) and place on four warm plates.
3. Remove the fish from the oven and cut the parcel at one end and the fish will easily pull out. Trim and place on top of the potato. Enjoy the fish with a nice surround of sauce.

 

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