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Roasted Monkfish with Pumpkin Mash

This recipe comes from the GlobalChefs web site which they describe in their own words as 'The Culinary Online Magazine written by Chefs'.

From time to time there have been some excellent articles from GlobalChefs featured on Hub-UK but it is also a great resource for recipes created by real live working Chefs - this is just one example <click here>

Recipe by Chef Jean Paul Naquin


600 g monkfish fillet net weight
80 g smoked bacon

Pumpkin Mash:
600 g pumpkin peeled and cut
20 g garlic cloves peeled
150 g sweet potato peeled and cut 3 tblsps olive oil
50 g heavy cream to taste salt & pepper

Tomato Jam:
200 g tomatoes
3 g red chili powder
to taste salt & pepper

Fish Salad:
20 g chervil
20 g chives
100 g mushroom
10 g dried anchovy
50 g dried squid
60 g dried codfish
40 g fresh chilies cut into the julienne
20 g dried chilies cut into the julienne
1 tblsp olive oil
salt & black pepper to taste


Pumpkin Mash:

  • Season the pumpkin, sweet potato and garlic gloves, wrap in aluminum foil and bake the parcel in a preheated oven at 325°F for approximatly 40 minutes until the contents are cooked through.
  • Purée with olive oil, heavy cream, rectify seasoning and put to one side.

Tomato Jam:

  • Blanch and peel the tomatoes and add salt. Leave the tomatoes in a strainer to rest and allow the salt to draw out some water. Squeeze out any remaining liquid.
    Add seasoning and puree in a blender.

To cook fish:

  • Wrap the monkfish loins with thin slices of bacon and roast in the oven for 7 minutes at 180°C.

To serve:

  • Place pumpkin mash on serving dishes.
  • Slice monkfish and arrange three medallions of different hight on each plate.
  • Top one of the three medallions with a spoon of tomato jam.
  • Toss all salad ingredients with olive oil and chili and add to the dish.
  • Sprinkle a little chili oil and serve immediately.

Serves 4

© GlobalChefs 2001