Monkfish with split peas

Name: Monkfish with split peas
Yield: Serves 4
Ingredients: ½ teaspoon chopped fresh tarragon; 1 onion, peeled and cut into 5 mm dice; 1 carrot, peeled and cut into 5 mm dice; large knob of unsalted butter; 1 celery stick, trimmed and cut into 5 mm dice; 3 tablespoons fresh parsley, finely chopped; 200 g dried yellow split peas, soaked overnight; about 600 ml Ham stock; 2 garlic cloves, peeled and chopped; ¼ teaspoon Dijon mustard; salt and freshly ground black pepper; salt and freshly ground black pepper; 50 g shallots, peeled and very finely chopped; 4 pieces of monkfish tail on the bone, each about 13 cm long, grey membrane removed; 4 tablespoons vegetable oil; 1½ tablespoons white wine vinegar, or to taste

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

The vinaigrette here is also very good served with hot or cold gammon. If you have any left-over gammon or bacon hock, you can shred the meat and add it to the split peas.

Ingredients

4 pieces of monkfish tail on the bone, each about 13 cm long, grey membrane removed

Main course
Gluten-free
Autumn

Method

Make the vinaigrette by whisking together the oil, vinegar and mustard. Season to taste, then cover and keep in the fridge until needed. Just before serving, whisk well and add the shallots and parsley.

Preheat the oven to 190°C/gas mark 5. Put a heavy baking tray in to heat.</