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
- rapeseed oil
- pepper
- salt
- 10 black olives
- 10 basil leaves
- 400 g can of tomatoes
- 3 asparagus
Method
- Turn on oven to 200°C. Fill a saucepan with water and place on hob to boil. Peel potatoes, wash and chop.
- Chop the onion, garlic and sauté onion in frying pan using butter.
- Fill a bowl with cold water. Add can of tomatoes,tomatoe pure, wine and simmer to allow to reduction.
- 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.
- 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.
- Wash monkfish, layout parma ham and coat with tapenade. Cut monkfish in centre and place asparagus inside.
- Wrap monkfish in ham, pin with toothpicks. Add chopped olives and basil to the sauce and turn heat down.
- Wash, peel and chop spring onions. Chop basil leaves for potatoes.
- Sear monkfish on a hot pan with melted rapeseed oil, garlic and butter.
- Place monkfish in the oven for 16 minutes on non stick mat on baking tray.
- Remove potatoes from steamer, pass potatoes through potato ricer and mix in basil, spring onion, butter, salt and pepper.(using spatula)
- Put potatoes in oven bowl, cover with tin foil and keep warm in oven.
- Put plate in oven. Heat up griddle pan.
- Take fish out of oven and leave for 4 minutes to rest. Put the asparagus in griddle using tongs.
- Fill piping bag with potato mixture using spatula.
- Heat sauce on a low temperature, and add chives.
- Cut monkfish. Take plate out of oven and assemble.
Notes
By Andrew O'Byrne for MasterChef Ireland.
