Meanwhile, for the roast vegetables, boil the potato cubes in a pan of boiling water for 5-10 minutes, or until almost tender. Add a knob of butter and the reserved cooking juices and continue to cook until the butter has melted. Heat the olive oil in a frying pan over a medium heat and fry the fish for 1-2 minutes on each side, or until golden-brown on both sides. When the monkfish fillets are cool enough to handle, carefully remove the cling film, reserving any cooking juices. Remove the poached monkfish fillets from the water using a slotted spoon and set aside to rest for five minutes. Once chilled, poach the monkfish fillets in a pan of simmering water for 15 minutes. Wrap each monkfish fillet tightly in heatproof cling film and chill in the fridge for 30 minutes. Lay the monkfish fillets onto a chopping board and, with a sharp knife, cut a small hole in the side of each fillet to create a 'pocket'.Ĭarefully fill the holes with the stuffing and wrap the monkfish fillets tightly in the strips of bacon. Season with salt and freshly ground black pepper. Stir the sausage meat, egg, lemon zest, sage and breadcrumbs into the onion and garlic mixture until well combined. Transfer the mixture to a bowl and set aside to cool slightly. For the monkfish, heat a frying pan over a medium to high heat, add the butter, onions and garlic and cook for 2-3 minutes, or until softened.
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