Ingredients
Monkfish
2kg skinned trimmed monkfish on the bone (salted for 6 minutes)
Hispi Cabbage
- 1 finely shredded Hispi cabbage
- 1 lemon
- 100g salted butter
- Cracked black pepper
- 1 preserved lemon
Café de Paris butter:
- 500g salted butter
- 3 cloves garlic
- 50ml lemon juice
- Zest 1 lemon
- 50ml Worcester sauce
- 50g Dijon mustard
- 25g vadouvan spice
- 25g paprika
- 75g chopped tarragon
Red Wine Sauce
- Basic red wine sauce, butter to thicken
- 50g bone marrow
To garnish
- Preserved lemon
- Watercress
Method
- For the cafe de Paris butter blend all and roll into a cylinder
- Roast monkfish in the oven 7-10 minutes 180 degrees, take out and rest
- Melt butter in a pan, add shredded cabbage, stir – lid on, cook gently. When tender add bit more butter, juice of lemon, black pepper and salt
- Simmer red wine sauce, whisk in butter and chopped bone marrow
- Drain cabbage, arrange onto plate
- Carve monkfish, place on top
- Cut cafe de Paris butter into discs, one disc on every slice of fish
- Pour sauce over fish and butter, garnish with lemon and watercress
Ingredients
Monkfish
2kg skinned trimmed monkfish on the bone (salted for 6 minutes)
Hispi Cabbage
- 1 finely shredded Hispi cabbage
- 1 lemon
- 100g salted butter
- Cracked black pepper
- 1 preserved lemon
Café de Paris butter:
- 500g salted butter
- 3 cloves garlic
- 50ml lemon juice
- Zest 1 lemon
- 50ml Worcester sauce
- 50g Dijon mustard
- 25g vadouvan spice
- 25g paprika
- 75g chopped tarragon
Red Wine Sauce
- Basic red wine sauce, butter to thicken
- 50g bone marrow
To garnish
- Preserved lemon
- Watercress
Method
- For the cafe de Paris butter blend all and roll into a cylinder
- Roast monkfish in the oven 7-10 minutes 180 degrees, take out and rest
- Melt butter in a pan, add shredded cabbage, stir – lid on, cook gently. When tender add bit more butter, juice of lemon, black pepper and salt
- Simmer red wine sauce, whisk in butter and chopped bone marrow
- Drain cabbage, arrange onto plate
- Carve monkfish, place on top
- Cut cafe de Paris butter into discs, one disc on every slice of fish
- Pour sauce over fish and butter, garnish with lemon and watercress
