Ingredients:
- 2 each, Monkfish, Whole
- Plain flour, for dusting
- Olive oil, for frying
- 1 oz unsalted butter
- 1½ tbsp shallot (or onion), finely chopped
- 1 oz carrot, finely diced
- 1 oz celery, finely diced
- Half a garlic clove, finely diced
- 2 tsp tomato purée
- Saffron strands, a pinch
- Thyme leaves from 1 sprig, finely chopped
- 1/4 oz white wine
- 1/2 cup beef stock
-
Salt and freshly ground black pepper
For the Gremolata: - 1 garlic clove, chopped
- Zest of half a lemon
- 1 tsp flat leaf parsley leaves, chopped
-
2 tsp extra virgin olive oil
Preparation:
First make the sauce. Melt half the butter in a saucepan then add the shallot (or onion), carrot, celery and garlic and fry gently for a few minutes until they have softened but not colored at all.
Cut the remaining butter into dice and store in the fridge until ready to finish the sauce. Add in the tomato purée, saffron and chopped thyme and stir for a minute.
Next pour in the white wine and beef stock, increase the heat and let it reduce to about a third, or the texture of a gravy. Season to taste. While the sauce is reducing, preheat the oven to 200°C and put in an oven dish.
When the sauce is ready, dust the monkfish in the flour and heat a little olive oil in a frying pan. Add the monkfish to the pan and fry over a medium-high heat, browning the sides
Pour a little of the sauce into the oven dish, place the monkfish on top and then pour over all the rest of the sauce (keep the saucepan to hand). Cover with foil and bake in the oven for approximately 8 minutes depending on the thickness or until fish reaches 165 degrees internally.
While the fish is in the oven prepare the Gremolata. Pile the chopped garlic, lemon zest and parsley on a chopping board and chop them together fine. Put this mixture in a small bowl and combine well with the extra virgin olive oil.
When the fish is ready transfer the monkfish to warmed plates and pour the sauce back into the saucepan. If it has become thick, just add a little water or stock. Bring the sauce to the boil and gradually whisk in the remaining cold, diced butter. Pour the sauce over and around the monkfish and serve
