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Recipe for :

Floyd’s Roast Fillet of Monkfish

Keith Floyd at Floyd's Cookery TheatreThis recipe for Bisque de Langoustine, a classic shellfish soup, is one of the recipes prepared by Keith Floyd at Floyd's Cookery Theatre.

Legendary chef Keith Floyd, doyen of English cookery writers and one of the most colourful presenters on TV, will be presents his own unique brand of cookery theatre at Linthwaite House Hotel, overlooking Lake Windermere in the Lake District.

Floyd's Cookery Theatre gives those attending a chance to rub shoulders and exchange culinary thoughts with the great man himself, to taste his food as he cooks and interact with Floyd – something you couldn’t do with TV . . . and you may even have a chance to find out how good that glass of wine was he always seemed to have in his hand.

Linthwaite House

Ingredients

Olive oil
Red peppers finely diced and deseeded
Finely chopped shallots
Wild garlic finely chopped
Chopped tomatoes
Tomato juice
Headless monkfish, skinned and de-membraned
Pancetta
Butter

Method

  • Preheat oven to 200°C
  • Warm the olive oil in a pan
  • Add the finely diced and deseeded peppers, finely chopped shallots and finely chopped garlic to the pan
  • Sweat down until soft.
  • Add the chopped tomatoes and a little tomato juice and blend to make the coulis
  • Stuff the monkfish with thinly sliced raw garlic
  • Wrap tightly in thinly sliced pancetta
  • Oven roast for approximately 20 minutes in a large roasting pan containing a little water and butter
  • Serve with the warm red pepper coulis

Keith Floyd
Floyd's Cookery Theatre

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