Recipe - Hot Rod Monkfish

1 Sweet potato; peeled and
coarsely
; grated
1 bn Salad onions; top and tailed
25 g Butter
4 tablespoon Olive oil
225 g Monkfish fillet
25 g Plain flour
50 ml Damson wine
50 ml Red wine
2 tablespoon Double cream
1 ds Balsamic vinegar
1 Clove garlic; cut or sliced up
225 g Baby spinach
2 tablespoon Soy sauce
1 Red chilli; seeded and
finely
; chopped
Salt and pepper

Preheat oven to 220c/425f/Gas 7.

1 Soak the grated sweet potato in a bowl of water for one minute, then
drain well.

2 Finely chop the green ends of the salad onions, add to the grated sweet
potato and season. Heat 15g/ 1/2oz butter in a small pan until melted, then
pour onto the sweet potato mixture.

3 Heat 1 tbsp olive oil in a small frying pan. Add half the sweet potato
mixture and spread out into an even layer. Cook for 56 minutes on each
side, or until golden brown and cooked through. Repeat with the remaining
mixture. Cut three thin slices off the monkfish and season with pepper.

4 Season the flour, add the remaining large piece of monkfish and turn to
coat. Heat 15g/ 1/2oz butter in an ovenproof frying pan, add the monkfish
and cook for a minute on each side. Put the pan in the oven and cook for
about 58 minutes, or until cooked through.

5 Heat the damson wine in a pan with the red wine, bring to the boil and
simmer rapidly until reduced by about half. Stir in the double cream and a
dash of balsamic vinegar and season.

6 Heat 1 tbsp olive oil in a wok with the cut or sliced up garlic and half the
spinach and cook quickly until just wilted.

7 Sit the rostis on a plate and spoon the wilted spinach on top. Cut the
roasted monkfish in half and sit on top of the spinach. Drizzle over the
damson wine sauce.

8 Heat a griddle pan. Brush both sides of the monkfish slices with a little
olive oil and add to the pan with remaining pieces of salad onion.

9 Cook the fish for a minute on each side, or until just cooked through.
Mix together the soy sauce and 1 tbsp olive oil.

10 Toss together the remaining raw spinach and chilli, pile onto a plate
and drizzle over some of the soy and oil dressing. Sit the monkfish slices
on top and add the griddled salad onions.

Converted by MC_Buster.

NOTES : Chef Alistair Little

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.