Gigot de Lotte – Roast Monkfish in the Fashion of a Leg of Lamb

Iconic chef John Williams returns with this amazing recipe for Gigot de Lotte - Roast Monkfish in the Fashion of a Leg of Lamb served with a clam, cockles, shallot, garlic, bay leaf, parsley and chicken jus sauce. It is served with ceps and girolles, baby leeks, button onions and artichokes. Amazing!

Ingredients

  • 1.5 kg Monkfish Tail
  • 75ml Oil
  • 150g Butter
  • 150g Cockles
  • 150g Clams
  • 75ml Basil Emulsion
  • 75g Cepes (optional)
  • 75g Girolles (optional)
  • 1 Clove of Garlic
  • 200ml Jus de Volaille
  • 75ml White Wine
  • Lemon Puree
  • 8 Baby Leeks
  • 8 Button Onions
  • A small bunch of Bay Leaves
  • ½ Branch of Rosemary
  • ¼ Bunch Parsley
  • Flowering Herbs for Garnish
  • Season to Taste
  • 58g Flour
  • 1 Shallot
  • 3 Baby Artichokes
  • 200 ml Chicken Jus

Method

  1. Trim, clean and remove the double skin of the monkfish
  2. Cut at either end of the fish and trim the bone so it is flush with the flesh
  3. Pat dry, season and dip into flour and pat the fish so it is left with minimum amount of flour
  4. Heat oil in roasting pan and lightly seal the monkfish then remove from the pan
  5. Place the bay leaf and rosemary into the roasting pan. Then lay the monkfish on top. Place into the oven at approximately 140° for about 20 minutes. After about 10 minutes, brush with the jus to glaze
  6. Allow to rest for 5 minutes
  7. Now deglaze the roasting pan with the white wine and add the chicken jus. Reduce to a glaze then pass through a sieve
  8. In a very hot pan add the clams and cockles along with shallot, garlic, bay leaf, parsley. Add white wine and cover with a lid. Cook briskly for 1.5 minutes as soon as the shells are open they are cooked.
  9. Reduce the resulting liquor and pour into the chicken jus. Bring to the boil and season to taste
  10. Cook the baby leeks, button onions and artichokes in an emulsion and drain
  11. Quickly sauté the mushrooms with a little chopped garlic
  12. Dress the monkfish onto platter and place the vegetables around the monkfish. Spoon the clams and cockles over the top and nappe with a touch of the sauce.

Ingredients

  • 1.5 kg Monkfish Tail
  • 75ml Oil
  • 150g Butter
  • 150g Cockles
  • 150g Clams
  • 75ml Basil Emulsion
  • 75g Cepes (optional)
  • 75g Girolles (optional)
  • 1 Clove of Garlic
  • 200ml Jus de Volaille
  • 75ml White Wine
  • Lemon Puree
  • 8 Baby Leeks
  • 8 Button Onions
  • A small bunch of Bay Leaves
  • ½ Branch of Rosemary
  • ¼ Bunch Parsley
  • Flowering Herbs for Garnish
  • Season to Taste
  • 58g Flour
  • 1 Shallot
  • 3 Baby Artichokes
  • 200 ml Chicken Jus

Method

  1. Trim, clean and remove the double skin of the monkfish
  2. Cut at either end of the fish and trim the bone so it is flush with the flesh
  3. Pat dry, season and dip into flour and pat the fish so it is left with minimum amount of flour
  4. Heat oil in roasting pan and lightly seal the monkfish then remove from the pan
  5. Place the bay leaf and rosemary into the roasting pan. Then lay the monkfish on top. Place into the oven at approximately 140° for about 20 minutes. After about 10 minutes, brush with the jus to glaze
  6. Allow to rest for 5 minutes
  7. Now deglaze the roasting pan with the white wine and add the chicken jus. Reduce to a glaze then pass through a sieve
  8. In a very hot pan add the clams and cockles along with shallot, garlic, bay leaf, parsley. Add white wine and cover with a lid. Cook briskly for 1.5 minutes as soon as the shells are open they are cooked.
  9. Reduce the resulting liquor and pour into the chicken jus. Bring to the boil and season to taste
  10. Cook the baby leeks, button onions and artichokes in an emulsion and drain
  11. Quickly sauté the mushrooms with a little chopped garlic
  12. Dress the monkfish onto platter and place the vegetables around the monkfish. Spoon the clams and cockles over the top and nappe with a touch of the sauce.