Ed Baines
from
Great Food Live
Ed Baines' monkfish is tossed in a spinach, marjoram and fennel flower coating and served with balsamic potatoes and braised baby artichokes
Ed Baines' monkfish is tossed in a spinach, marjoram and fennel flower coating and served with balsamic potatoes and braised baby artichokes
Herb-crusted monkfish with baby artichokes and balsamic potatoes
Method
2. Heat the butter and oil in a medium-sized frying pan, add the onion and garlic and fry until softened, but not coloured. Add the balsamic vinegar and cook down until reduced by half. Tip in the partially-cooked potatoes, stir well, and cook for a further 5 minutes before adding the crème fraîche. Leave on one side.
3. For the artichokes, trim their bases, separate the leaves, and remove the fibrous choke. Fry in hot oil for 2 minutes, before adding the chilli, wine, lemon juice and butter. Cook over a low heat for 10 minutes, before stirring in the parsley. While the artichokes are cooking, prepare the monkfish.
4. For the monkfish, place a bamboo steamer over a pan of simmering water, add the spinach leaves and steam for 2 minutes. Leave on one side to cool slightly. Preheat the oven to 180C/gas 4.
5. Heat 1 tablespoon of the olive oil in a frying pan and sear the monkfish on both sides. Mix the garlic, mustard and 1 teaspoon of oil and brush over the seared fillet.
6. Wrap the monkfish in the steamed spinach leaves. Lightly beat the egg and milk together, and combine the breadcrumbs with the marjoram flowers and fennel flowers. Dust the monkfish with flour, dip in the egg and milk mixture, and then coat in the breadcrumb mixture.
7. Drizzle the remaining olive oil in a casserole dish, and add the fish. Bake for 7 minutes, turning once, halfway through. The fish should be tender and flake easily. Add the butter just before serving.
8. Warm the braised artichokes and balsamic potatoes and serve with the fish.
Prep:
25 min
Cook: 20 min
Cook: 20 min
Ingredients
For the balsamic potatoes
250g new potatoes50g Butter
2 tsp Olive oil
100g crème fraîche
2 Onions, chopped
1 garlic clove, crushed
200ml Balsamic vinegar
For the braised artichokes
5 Romana artichokes1 tbsp Olive oil
1 red chilli, slit
125ml dry white wine
1 lemon, juice only
1 bunch Parsley, chopped
For the monkfish
5 large spinach leaves1 tbsp Olive oil
500g monkfish tail, trimmed
50ml Dijon mustard
1 garlic clove, crushed
For the coating
1 egg, lightly beaten150ml Milk
100g plain flour
100g fresh breadcrumbs
1 tbsp marjoram flowers, chopped
1 tbsp fennel flowers, chopped
For baking the fish
1 tbsp Olive oil50g Butter
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