Name: Monkfish Cheek and Fennel Pie
Yield: Serves 4
Cuisine: British
Ingredients: about 1 litre fish stock; 2-3 tbsp fresh white breadcrumbs; a little milk; 50-60 g butter; sea salt and freshly ground black pepper; 2 tbsp double cream; 1-1.2 kg potatoes (for mashing), peeled and quartered; 2 tbsp chopped parsley; 450-500 g monkfish cheeks, trimmed and halved if large; 60 g plain flour; 70 g butter; 2 fennel bulbs, trimmed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

Monkfish, cod and skate cheeks are a bit easier to get hold of these days, with the increased demand from restaurants. A few years ago you may have got a slightly odd look from your fishmonger if you had asked for them.

Ingredients

about 1 litre fish stock
2 fennel bulbs, trimmed
450-500 g

Method

Bring the fish stock to the boil in a saucepan. Meanwhile, quarter the fennel bulb, cut into 2cm chunks and separate the layers. Add the fennel to the stock and simmer for 6-7 minutes until tender, then remove with a slotted spoon and leave to cool on a plate.

Add the monkfish cheeks to the stock and simmer for 2-3 minutes, then drain in a colander over a bowl to reserve the stock.