Roast fillet of monkfish, orange mash with asparagus, broad beans and candied orange
Ingredients
(Serves one)
160g boneless, skinned monkfish fillet
180g Maris Piper potato
3 medium select asparagus
20g small broad beans, skinned
1 whole large orange
50g caster sugar
20g shallots, finely chopped
20ml Chardonnay vinegar
100ml fish stock
130ml double cream
100g unsalted butter
30ml olive oil
30ml clarified butter
Salt and pepper to taste
2 sprigs of thyme
Method
Peel Maris Piper potato, place in pan covered with salted water and bring to the boil. Cook until soft. Remove from water. Drain thoroughly. Place through a fine sieve. Season.
Remove the skin of the orange with a fine peeler. Remove any excess pith and cut into a fine julienne. Squeeze the orange juice and reduce half of it by a half. Combine mash, 20ml double cream and reduced juice. Beat in 50g of unsalted butter.
Caramelise the caster sugar with the remaining half-orange cut into segments.
Heat olive oil and clarified butter in a pan, add the seasoned fish and brown evenly on all sides. Place in an oven at 180ºC for six to eight minutes until cooked.
Sweat the shallots in a little butter, add vinegar and reduce by two-thirds. Add fish stock and reduce by another two-thirds. Add double cream and reduce by two-thirds. Whisk in 50g of unsalted butter, season and pass through a fine strainer.
Cook asparagus spears in salted thyme water, remove, glaze with butter and season.
Blanch peeled broad beans in boiling salted water. Drain well. Saut‚ with a little butter and season.
Pipe orange mashed potato on to plate. Remove monkfish and place on top. Place three spears of asparagus around the plate and broad beans in between, and finish with candied orange on top. Finally, sauce around the plate, ready to serve.
And for dessert…
