Thursday, 23 May 2013
Monkfish with herb puree, boiled potatoes and Dijonnaise (Quick dinner party or supper for 2 with Cheat's ingredient) - Recipe
It is quite easy to find at supermarkets and fishmongers and easy to prepare.
And what's more, you do not have to worry about bones.
This dish is perfect if you are having a special supper à deux and will be great to impress at a dinner party.
The Dijonnaise from Maille will cut through to the sweetish herb purée and spare you having to prepare a sauce.
Preparation time : 10 to 30 mins
Cooking time : 20 mins
Ingredients for 2 servings :
- 200g baby new potatoes
- 50g bunch of parsley
- 200g spinach
- 200g watercress
- 1 banana shallot or 2 small English shallots
- 1 tbsp butter
- 2 tbsp olive oil
- 1 to 2 tbsp whipping cream
- 2 tbsp Maille Dijonnaise
- Salt and freshly ground pepper.
1. Wash the potaoes and place them in a pan of cold water with a generous pinch of salt. Bring to the boil and cook for 12 to 18 minutes (depending on size) whilst you prep the rest of the ingredients. You can leave the potatoes off the heat in their water to keep warm whilst you finish preparing the dish.
3. Bring a small pan of salted water to the boil as you prepare the parsley
4. Pick the leaves of the parsley off the stem and plunge them to soften in the boiling water for 30 seconds to 1 minute. Do not let them loose any colour. Drain and rinse under running cold water to stop the cooking process and retain the vivid green colour
5. This step is optional but will give a smoother finish : Pick the stems off the spinach. For this, fold the leave, lengthwise, between your thumb and index finger. With the other hand, pinch the stem and pull. This will not only remove the hard stem but will take the tough fibre with it
6. For the watercress; pick the leaves with the soft stem off the central, tougher stem
7. Peel and chop the shallot as finely as you can
8. Pre-heat the olive oil to smoking point in a frying pan. Season the monkfish
9. Melt the butter in a large sauce or pasta pan on low to medium heat. When the butter is melted, add the chopped shallots to soften. Do not let them brown; they should become slightly transparent
10. Place the monkfish, serving side down in the frying pan to brown for about 6 minutes
11. Meanwhile, add the spinach and watercress to the shallots, raise the heat to high and cover with a lid. Let them cook for about one minute
12. Remove the lid from the herbs, stir and cook for a further minute or until wilted. Most of the water should evaporate. If not, strain the herbs and place them in a jug
13. Turn the fish over to cook on the other side for a further 6 minutes
14. Meanwhile, add the cream to the herbs, as well as the parsley you blanched earlier. Puree with a
stick blender. Alternatively; puree the herbs and cream in a food-processor
15. Place the puree at the centre of the serving plates
16. Add a teaspoonful of Dijonnaise on each side of the puree
17. Place the monkfish on top of the puree and serve with the potatoes and some crisp white wine.