A Masterchef recipe from Lisa Faulkner actress and 2010 Celebrity champion. With my fish catching skills put to the limit with this continuing weather that is stopping me from hunting the shoals of bass. This means I’m still having to revert to shop bought fish, which is no bad thing as it forces me to try different recipes. I first found a nice sized monkfish tail from The Old Watch House and then searched my recipe books for a suitable recipe. This one had the added interest of the squash fondant and the complete absence of potato, which I though would be rather interesting. The finished dish was great balance with the wonderful meaty monkfish and the fragrant sauce vierge over the tender squash, Mr Potato wasn’t missed at all!!
1 monkfish (this one was 400g)
1 butternut squash cut into rounds about 1.5cm thick
200ml fish stock
approx. 10 trimmed french beans per person
wafer thin pancetta (I used streaky bacon)
2 tomatoes – skinned, deseeded and chopped
1 garlic glove (I used wild garlic flowers)
2 tablespoons chopped tarragon
2 tablespoons chopped basil
1 tablespoon lemon juice
Melt a knob of butter in an ovenproof pan and fry the squash for a couple of minutes each side to brown.
Pour over the stock to just cover the squash and place in a hot oven for 20-25 minutes until tender.
For the sauce vierge, mix the tomatoes with the garlic and herbs then moisten with good olive oil and lemon juice, season well
Blanche the French beans in salted water for 3 minutes and refresh in iced water.
Wrap approx. 10 beans with a slice on pancetta, securing with a cocktail stick
Place the beans on a baking tray and put in the oven for about 5-8 minutes or until the pancetta is cooked.
Brush the monkfish with olive oil and season well. Fry for 3-4 minutes on each side until cooked through.
To serve: Place the squash on serving plates, arrange the monkfish around and spoon the sauce over and around. Place the beans on one side and garnish with fresh basil.