Tuscan Inspired Monkfish

Roast Monkfish wrapped in a basil and sundried tomato tapenade, with a spring onion and basil mash, chargrilled Asparagus, served with tomato, basil and black olive reduction sauce

Ingredients


  • mashed potato mixture:
  • 475 g unpeeled organic potatoes (santé, 350g peeled)
  • 65 g butter
  • salt and pepper
  • 3 spring onions
  • 10 basil leaves
  • monkfish tapenade:
  • 327 g monkfish
  • 1 asparagus
  • 8 sundry tomatoes
  • 10 basil leaves
  • lemon
  • 1 tblsp rapeseed oil
  • pepper
  • 5 slices parma ham
  • tomato, basil and black olive reduction sauce
  • 1 medium sized white onion
  • 1 clove of garlic
  • 60 g butter
  • 150 ml white wine
  • 1 tsp tomato puree
  • pepper
  • rapeseed oil
  • salt
  • 10 black olives
  • 10 basil leaves
  • 400 g can of tomatoes
  • 3 asparagus

Method

  1. Turn on oven to 200°C. Fill a saucepan with water and place on hob to boil. Peel potatoes, wash and chop.
  2. Chop the onion, garlic and sauté onion in frying pan using butter.
  3. Fill a bowl with cold water. Add can of tomatoes,tomatoe pure, wine and simmer to allow to reduction.
  4. Put asparagus in the boiling water for 30 seconds and rinse in the bowl of cold water. Place steamer over boiling water and steam the potatoes for 20 minutes.
  5. Wash basil leaves for tapenade and potato mixture. Pat dry with kitchen towel. Blend basil and sundried tomatoes, rapeseed oil and pepper to make the tapenade.
  6. Wash monkfish, layout parma ham and coat with tapenade. Cut monkfish in centre and place asparagus inside.
  7. Wrap monkfish in ham, pin with toothpicks. Add chopped olives and basil to the sauce and turn heat down.
  8. Wash, peel and chop spring onions. Chop basil leaves for potatoes.
  9. Sear monkfish on a hot pan with melted rapeseed oil, garlic and butter.
  10. Place monkfish in the oven for 16 minutes on non stick mat on baking tray.
  11. Remove potatoes from steamer, pass potatoes through potato ricer and mix in basil, spring onion, butter, salt and pepper.(using spatula)
  12. Put potatoes in oven bowl, cover with tin foil and keep warm in oven.
  13. Put plate in oven. Heat up griddle pan.
  14. Take fish out of oven and leave for 4 minutes to rest. Put the asparagus in griddle using tongs.
  15. Fill piping bag with potato mixture using spatula.
  16. Heat sauce on a low temperature, and add chives.
  17. Cut monkfish. Take plate out of oven and assemble.

Notes:

By Andrew O'Byrne for MasterChef Ireland.





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