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Roast monkfish with broad beans and pancetta

message posted 03-May-08 10:24:35
Serves 4

Prep 10min
Cook 35min

4 monkfish tail fillets, 200g each
500g shelled broad beans
300g cubed pancetta or streaky bacon
300ml fish stock
250ml white wine
100g unsalted butter
Olive oil
Salt and pepper
Snipped chives


Preheat the oven to 200C. Pour a little oil into a roasting tin and heat in the oven till the oil is shimmering. Season each piece of fish well with salt and freshly ground black pepper. Put the tin on the hob over a high heat and sear the fish all over. Cook in the oven for 30min.

Put the beans in a pan, cover with cold water, add a little salt, bring to the boil and cook for 2min. Drain, then plunge the beans into a bowl of ice-cold water with a few ice cubes in it. This stops the cooking process (well, it would, wouldn’t it?) and helps the beans to retain their colour. Drain again.

Meanwhile heat a large, non-stick pan, add the pancetta and cook over a high heat until it begins to colour and the fat runs. Add the beans, season with black pepper, toss until well mixed together and cook for 1min.

In another pan, boil the stock and wine until reduced by half, lower the heat and whisk in the butter a small chunk at a time. Season with salt and pepper.

To serve, pile the beans and pancetta on four warmed plates, slice each piece of fish on the diagonal into three pieces and place on top, drizzle the sauce over, and scatter with some snipped chives

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