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Grillade of monkfish tail with roasted red pepper sauce and olive oil mash
Fruit and vegetables
2 red
peppers
600g/1lb 5oz
floury potatoes
, such as Maris Piper or King Edward, peeled and cut into chunks
4 sprigs
thyme
, leaves only
salad leaves
olive oil and
lemon juice
Tins, packets and jars
pinch
dried chilli
flakes
Cooking ingredients
300ml/10fl oz fish
stock
pinch
saffron
85ml/3fl oz
olive oil
1 tbsp
sherry vinegar
4 tbsp
olive oil
olive oil
, for brushing
Dairy, eggs and chilled
1 tbsp
butter
Meat, fish and poultry
2
monkfish
tails, skin and membrane removed
Other
40ml/1fl½ oz dry
white wine
salt and freshly ground black pepper
Back to recipe
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