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Recipe: Pan-fried monkfish with Romesco topping, celeriac purée and potatoes

PUBLISHED: 13:03 16 September 2016 | UPDATED: 09:28 19 September 2016

St Michael's Manor Pan fried monkfish with Romesco topping, celeriac purée, nut oil and Parisienne potatoes

St Michael's Manor Pan fried monkfish with Romesco topping, celeriac purée, nut oil and Parisienne potatoes

submitted

St Michael's Manor Hotel, St Albans' recipe for pan-fried monkfish with Romesco topping, celeriac purée, nut oil and Parisienne potatoes

Ingredients (serves 4)

Romesco topping:

10 hazelnuts

6 almonds

20 bread slices

1 tsp balsamic vinegar

1 dried tomato

Pinch of paprika

1 tsp chopped parsley

Celeriac purée:

1 large celeriac

Milk

Cream

Nut oil:

3 hazelnuts

2 almonds

150ml olive oil

Chopped parsley

Parisienne potatoes:

4 large potatoes

Butter

Salt

Fish:

4 x 150g monkfish fillets

Method

1. Romesco topping: Wet the bread with the vinegar and toast until very dry. Blend with all other ingredients until it reaches a fine breadcrumb.

2. Celeriac purée: Peel and cook the celeriac in milk and cream (half and half). Drain (keep the cooking liquor) and blend until smooth, adding the cooking liquor until smooth and velvety.

3. Nut oil: Blend all the ingredients together until smooth.

4. Parisienne potatoes: Peel the potaoes, then with a melon baller scoop out 10-12 balls per person. Boil until almost cooked and finish in a frying pan with butter and salt.

5. Pan-fry the monkfish portions until golden on the outside, then place in a pre-heated oven at 180 degrees for four minutes. Remove and rest for two minutes before serving.

6. Serve the fish on a bed of greens such as curly kale for colour and finish with all the accompaniments.

Recipe by the Lake Restaurant, St Michael’s Manor Hotel, St Albans



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