Seared monkfish loin fillet with peas, broad beans, lemongrass butter sauce and watercress
For the fish
Ingredients
- Two 300-400g monkfish loin fillets
Method
Remove any remaining sinew from the fillets and pat dry. Set your hotplate dial at 200°C / 12 o clock then, with the hob cover open, sear the fillets quickly on all sides on the hotplate to seal. After searing, bring the hob cover down and leave the fillets to ‘steam and sizzle’ on the hob for a further 4 – 5 minutes, turning once halfway through the cooking.
Remove from griddle and wrap in foil to keep warm until ready to plate up.
For the sauce and vegetables
Ingredients
- 200g Fresh Peas
- 200g young broad beans (frozen otherwise)
- 1 bag of spinach or rainbow chard
- 50 ml fish or chicken stock
- 15g butter
- 1 bag of watercress
- 1 stalk of lemongrass, diced small
- 2 diced shallots
- 100ml white wine
- 1 tsp white wine vinegar
- 2 tablespoons double cream
- 100g diced butter
Method
- To make the sauce, cook the shallots & lemongrass in the wine to soften for 5 minutes add the vinegar and reduce to almost nothing.
- Stir in the cream, bring to the boil and swirl in the butter. Season and strain. Keep warm.
- Remove the monkfish from the foil, cut into chunky slices and arrange these on the plate.
- Spoon over some peas and beans heated in butter and a little stock
- Finally spoon over the lemongrass butter sauce. Garnish with small watercress leaves.
Recipe presented by Matt Tebbutt cooked on the 990 EL at Humble by Nature
