Roasted monkfish with red wine shallot sauce and sautéed potatoes
Serves 1
Ingredients
For the monkfish
1 tbsp olive oil
½ monkfish tail, bones and membrane removed
½ lemon, juice only
For the sauce
100ml/3½fl oz red wine
1 shallot, finely chopped
salt and freshly ground black pepper
15g/½oz cold, unsalted butter
For the potatoes
1 tbsp olive oil
150g/5½oz new potatoes, sliced into 0.5cm/¼in rounds
salt and freshly ground black pepper
1 lemon, cut into wedges
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the monkfish, heat the olive oil in an ovenproof frying pan and fry the monkfish for 2-3 minutes on each side, until lightly golden-brown.
3. Transfer to the oven for 8-10 minutes, depending on the thickness of the monkfish, until cooked through.
4. Squeeze the lemon juice over the monkfish.
5. For the sauce, in a small saucepan, bring the red wine to a gentle simmer until the volume has reduced by half.
6. Add the chopped shallot to the saucepan and continue to gently simmer for five minutes, or until the shallot is soft. Season with salt and freshly ground black pepper.
7. Immediately before serving, whisk the cold butter into the sauce.
8. Meanwhile, for the potatoes, heat the olive oil in a frying pan and fry the potatoes until golden-brown and tender. Season, to taste, with salt and freshly ground black pepper.
9. To serve, arrange the potatoes on a serving plate, top with the monkfish and pour over the sauce. Garnish with lemon wedges.
|
