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Roasted monkfish with wild mushroom and truffle broth
Fruit and vegetables
6 blanched
leek
leaves, dark green parts only
1 sprig
rosemary
1
garlic
clove, smashed
2
shallots
, finely chopped
2
garlic
cloves, peeled and left whole
400g/14 oz
wild mushrooms
, roughly chopped
1 tbsp dried porcini
mushrooms
1 bunch
watercress
Tins, packets and jars
500ml/18 fl oz
chicken stock
Cooking ingredients
1
bay leaf
2 tbsp
olive oil
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
25g/1 oz unsalted
butter
Meat, fish and poultry
1
monkfish
fillet
6 thin slices
pancetta
caul fat
, to wrap
Other
2 heads garlic, broken into cloves and peeled
olive oil, to cover
2 sprigs thyme
1 bay leaf
25ml/1 fl oz
Madeira
Back to recipe
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