Recipe
for :
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Roast
Monkfish with Crushed Potatoes, Olive Oil
and Watercress
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|
 This
is one of Rick Stein's recipes which we have kindly
had permission to reproduce which should whet your appetite
for more.
To
find out more about Rick Stein and his passion for seafood
have a look at his biography
page.
For
further information about his restaurants in Padstow,
Cornwall, his new cookery school and to see his online
delicatessan visit his website - click
here.
If
you would like to know more about his books and how
to order them have a look at our Bookstore
which will also link you to Amazon for further details.
Ingredients
2
x 350 g (12 oz) pieces of prepared thick monkfish
fillet
750 g (1 1/2 lb) new potatoes, scraped clean
2 tablespoons olive oil
85 ml (3 fl oz) extra virgin olive oil, plus extra
to serve
50 g (2 oz) watercress sprigs, very roughly chopped
Balsamic vinegar, Maldon sea salt flakes and coarsely
crushed black pepper, to serve
Method
- Preheat
the oven to 200°C / 400°F / Gas Mark 6. Season
the monkfish with some salt and set it aside for 15
minutes.
- Cook
the potatoes in well-salted boiling water until tender.
While the potatoes are cooking, heat the 2 tablespoons
of olive oil in a large, ovenproof frying pan. Pat
the monkfish dry on kitchen paper, add to the pan
and sear for 3 - 4 minutes, turning it 3 or 4 times,
until nicely browned on all sides. Transfer the pan
to the oven and roast for 10 - 12 minutes, until the
fish is cooked through but still moist and juicy in
the centre. Remove from the oven, cover with foil
and set aside for 5 minutes.
- When
the potatoes are done, drain them well and return
them to the pan with the extra virgin olive oil. Gently
crush each potato against the side of the pan with
the back of a fork until it just bursts open. Season
with salt and pepper, add any juices from the fish
and the watercress and turn over gently until the
watercress is well mixed in.
- To
serve, cut the monkfish across into thick slices.
Spoon the crushed potatoes on to 4 warmed plates and
put the monkfish on top. Put your thumb over the top
of the bottle of extra virgin olive oil and drizzle
a little of it around the outside edge of each plate.
Do the same with the balsamic vinegar and then sprinkle
around a few sea salt flakes and some coarsely crushed
black pepper.
Serves
4
To
visit Rick Stein's website which features regular new
recipes - click
here
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