Roast Monkfish on a Leek and Bacon Mash, with a Sauce of Red Kidney Beans

Name: Roast Monkfish on a Leek and Bacon Mash, with a Sauce of Red Kidney Beans
Cuisine: British
Ingredients: 115 g/4 oz centre of leek; 40 g/1½ oz unsalted butter; salt and freshly ground white pepper; salt and freshly ground white pepper; 175 g/6 oz streaky bacon; 45 ml/1½ fl oz olive oil; 125 ml/4 fl oz red wine; 225 ml/8 fl oz fish stock; 225 ml/8 fl oz veal stock; 175 g/6 oz red kidney beans; 4 × 175 g/6 oz of monkfish tail; ½ recipe for mash

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Monkfish is one of the many fish that will take either a delicate flavour or one that is so robust it blows your socks off. It is great on mash and the bacon and leeks are perfect partners for it.

Ingredients

115 g/4 oz centre of leek
40 g/1½

Europe
United Kingdom
Main course
Gluten-free

Method

Wash the leek well and cut up small. Heat 15g/½oz of the butter in a small pan; add the leek, season, and cover and sweat for about 2 minutes until just cooked. Remove and allow to cool. Cut the bacon into small lardons and blanch for 3 seconds in boiling water; drain well. In a frying pan heat 15ml/½fl oz of the oil until just smoking, add the lardons and fry until just browned, drain and cool