The Food
Recipes
Braised Monkfish with Scallions, Peas, Sprouting Broccoli and Fermanagh Black Bacon
by Dorcas Barry
Ingredients:
1 portion of monkfish
50ml chicken stock
50g butter
3 large scallions
2 stalks sprouting broccoli
75g petit pois
2 slices of streaky bacon
1/2 tbsp. chopped flat leaf parsley
salt and pepper
New potatoes to serve
Butter
chopped fresh mint
Method:
Defrost frozen petit pois
Crisp the bacon in the oven and keep warm
Melt half the butter in a casserole dish and add the onions
Cook onions briefly until a little soft and then add the sprouting broccoli turning them over in the butter
Add the stock, season and simmer to reduce a little of the liquid
Place the fish on top of the vegetables. Cover and cook for 4-5 minutes
Uncover casserole and add the petit pois. Dot remaining butter on top and scatter the parsley over the dish shaking to incorporate the butter into the sauce
Serve with new potatoes, coated in butter and finely chopped fresh mint
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