- 450g (1lb) monkfish tails (filleted and trimmed of skin and membrane)
- 1 tsp salt
- for the toasted hazelnut salsa:
- 3 large ripe tomatoes, or 20 cherry tomatoes, cut into 1cm (1/2 in) pieces
- 2 tblsp peeled and finely chopped red onion
- 3 tblsp extra-virgin olive oil
- 2 tblsp chopped coriander or parsley
- 1 tblsp sherry vinegar or balsamic vinegar
- 50 g hazelnuts (peeled, toasted and chopped)
- sea salt and ground black pepper
- Poached monkfish is quite easy to cook when entertaining as it just needs a few minutes in boiling, salted water, and can be prepared in advance. The salsa is lovely with the monkfish; it's fresh, light and very gently warms through from the hot fish. If you are making the salsa in advance, don't put it in the fridge but keep it at room temperature.
- Cut the monkfish into 1cm (1/2 in) slices and refrigerate in a covered bowl until needed.
- To make the salsa, mix the tomatoes, onion, olive oil, coriander or parsley, vinegar and half the hazelnuts in a bowl, then season to taste with salt and pepper. (The salsa can be made up to about 1 hour in advance.)
- Bring 1.2 litres (2 pints) of water to the boil in a large saucepan and add the salt. Add the monkfish and simmer very gently for 4-5 minutes or until completely white and no longer translucent.
- Drain well and place on kitchen paper to dry. Arrange on warmed plates and drizzle over some of the salsa, then scatter with the remaining hazelnuts and serve immediately.
Rachel's Tip: If you want to keep the monkfish warm for a short while before serving (up to 10 minutes), remove the fish but don't drain the boiling water from the saucepan. Turn the lid upside down over the pan (off the heat), place a double layer of kitchen paper on the flat, upturned lid and sit the cooked monkfish on top. This recipe and many more are available in Rachel's book, 'Rachel Allen: Entertaining at Home', published by Harper Collins.