Roast monkfish with buttered savoy cabbage, vermouth and clams
- Preparation and cooking time
- Total time
- or under
- A little effort
- Serves 6
Skip to ingredients
- 1 savoy cabbage
- 250g unsalted buttercold and diced
- 4 shallotsfinely sliced
- 150ml white wine
- 150ml Noilly Prat vermouth
- 300ml fish stock
- 250ml double cream
- 36 clamscleaned
- 900g monkfish tail filletsskinned
- small bunch flat-leaf parsley
- for dusting plain flour
- olive oil
- 1 lemonjuiced
Method
step 1
Prepare the cabbage by removing the dark green outer leaves and discarding. Separate the leaves, remove the tough centre vein, then tear into large pieces.
step 2
Cook the leaves in boiling salted water for a minute until just tender. Remove from the water, drain and leave to cool.
step 3
Melt 50g of the butter in a pan and add the shallots. Cook on a gentle heat for 2 minutes without the shallots colouring. Add the white wine and cook on a high heat, leave to bubble until almost all the liquid has gone. Add the vermouth and cook until reduced by about ¾ volume.
step 4
Add the fish stock and reduce by ½. Strain through a fine sieve into a wide pan and discard the shallots left in the sieve. Add the cream to the pan and bring to the boil.
step 5
Add the clams to the sauce and cook with the lid on until the clams have opened up, about 3-4 minutes. Discard any that are still closed. Set the sauce aside.
step 6
Heat the oven to 220C/fan 200C/gas 7. Cut the monkfish into six evenly sized portions and season with salt. Dust the monkfish lightly in flour and pat it to remove the excess.
step 7
Heat a little olive oil in a frying pan on a high heat, and fry the monkfish on both sides, until it takes on a golden colour. Transfer the monkfish to a roasting tray and cook in the oven for 4-6 minutes until the monkfish is just cooked.
step 8
Remove the fish from the oven and squeeze a little lemon juice onto each of the fillets and set aside in a warm place.
step 9
Put 2 tablespoons of water into a pan and bring to the boil. Whisk in the remaining butter until the water and butter has emulsified and add a little salt.
step 10
Add the cabbage to pan to re-heat and coat in the butter emulsion. Divide the cabbage between six bowls and top with the monkfish tails.
step 11
Finely chop the parsley leaves and add to the cream sauce with a squeeze of lemon juice and spoon around the cabbage in the bowls.
