An elegant and seasonal dish
Ingredients
- 1 portion of monkfish
- 50 ml chicken stock
- 50 g butter
- 3 large scallions
- 2 stalks sprouting broccoli
- 75 g petit pois
- 2 slices of streaky bacon
- 1/2 tbsp chopped flat leaf parsley
- salt & 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
