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Pan-fried monkfish with potato rosti, buttered leeks and fennel
Fruit and vegetables
500g/1lb 2oz Maris piper potatoes whole (
waxy potato
works best)
1 small
onion
, finely chopped
1
carrot
, peeled and finely chopped
½
fennel
, sliced
1 tbsp
tomato
puree
2
garlic
cloves, crushed
1 strip
lemon
rind
½
fennel
, thinly sliced
6 baby
leeks
, washed and thinly sliced lengthways (4cm/2in strips)
¼
lemon
, juice only
Tins, packets and jars
250ml/9fl oz
chicken stock
Cooking ingredients
1 tbsp
cornflour
vegetable oil
, for frying
fine sea salt and freshly ground
black pepper
1
bay leaf
salt and freshly ground
black pepper
splash vegetable
oil
2 tbsp
vegetable oil
Dairy, eggs and chilled
1 small free-range
egg
, beaten
1 heaped tbsp unsalted
butter
4 tbsp
double cream
1 tbsp unsalted
butter
2 tbsp unsalted
butter
Meat, fish and poultry
300g/10½oz
langoustines
shells or prawn shells
2
monkfish
fillets (250g/9oz each) – skin off, membrane removed and fillet trimmed
Back to recipe
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