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Black trumpet mushrooms and roasted monkfish with tandoori foie gras

Michael Moore from Market Kitchen
Michael Moore creates a restaurant-style main course, with a little French-Indian fusion

Black trumpet mushrooms and roasted monkfish with tandoori foie gras

Method

1. Preheat the oven to 140C/ gas 1. Heat the butter and oil in an ovenproof frying pan. Once hot, sear the monkfish until golden brown on all sides. Transfer to the oven and cook for about 7 minutes.

2. Season the foie gras with salt and pepper. Mix the flour and tandoori powder together in a bowl. Toss the foie gras in the flour. Heat another frying pan and cook the foie gras on each side for 30 seconds. Remove from the pan and keep warm.

3. Add the trumpet mushrooms to the frying pan, fry until softened and transfer to the serving plates. Remove the fish from oven and arrange on the mushrooms. Finally put the foie gras on top of fish and keep warm.

4. Take the pan used for cooking the fish, warm and add white wine. Reduce by half and pour in the double cream. Bring to a simmer and reduce to thicken. Pass the sauce through a sieve and serve alongside the fish.

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Serves: 4

Prep: 10 min
Cook: 20 min

Ingredients
30g Butter
2 tbsp Sesame oil
4 x 200g monkfish tails
200g Foie gras
100g Flour
200g trumpet Mushrooms
125ml White wine
250ml double cream