Mark Moriarty's Off Duty Christmas airs 21 December at 6.30pm on RTE One.
Ingredients
Serves 4
- 1 monkfish tail (1-1.5kg)
- 2 tbsp honey
- 1 lemon
- Handful thyme
- 20g butter
- 100g
- Brussel sprouts
- 5tbsp cider vinegar
- 200ml dry cider
- 200ml cream
- 1tbsp wholegrain mustard
- Handful chives
- 16 pink firs potatoes
- Handful rosemary
- 1 garlic head
Method
- You can ask your fishmonger to prepare the fish, ask them to remove the outer sinew, tail and brown flesh until you are left with a full tail with 2 white loins of meat on either side.
- Preheat the oven to 200c.
- Begin by preparing the potatoes, give them a good scrub and place on a roasting tray.
- Season with salt and some plain oil, then crush the garlic and rosemary and throw on top. Place in the oven and cook for 40 mins until golden brown and soft throughout.
- To prepare the sprouts, cut them in half and place them flat side down on a non-stick pan with plain oil.
- Cook over a medium heat until they caramelise. Flip them over and then start the sauce: add the cider and cider vinegar and reduce by half. Add the cream and reduce over a high heat until it thickens and glazes the sprouts.
- Remove from the heat and season with lemon juice, mustard and chopped chives.
- Prep the monkfish by brushing lightly with the honey. Place a non-stick pan on the heat and add some plain oil. Cook the monkfish on all sides, it will quickly go dark brown and slightly blackened from the honey, this is good.
- Reduce the heat slightly and add the butter. Spoon the butter over the top of the fish as it foams to create a rich golden brown colour all over. Once sufficiently coloured, remove from the pan and place on a tray, season with fresh thyme, cook at 200c for 5 mins, then allow to rest for a further 5 mins.
- Finish the fish by seasoning with salt and black pepper, thyme leaves and grated lemon zest. Carve the loins off the bone.
- Place the sprouts on a serving platter and top with the fish, serve the potatoes alongside.
