Gigot of Monkfish Romarin with Anchovies

Name: Gigot of Monkfish Romarin with Anchovies
Cuisine: United Kingdom
Ingredients: a large bunch of fresh rosemary; 10 tbsp olive oil; 4 tsp wine vinegar; 2 dessertspoons finely chopped tomatoes; a 1 kg/2¼ lb monkfish tail; 1 tin anchovy fillets; 6 tbsp olive oil; juice of 1 lemon; salt and freshly ground pepper

Preparation info

Difficulty
Easy

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

About

I love monkfish tail and I love it with anchovies. The edge with rosemary comes from Pat Llewellyn in her cook’s hat. The Scots, who have adopted the word gigot with gusto and even talk of ‘gigit chops’ for leg cuts of meat, have long attached this term to monkfish. The haute cuisine chefs were further behind.

Ingredients

a 1 kg/2¼ lb monkfish tail
1 tin

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free
Scotland

Method

Using a larding needle or a sharp knife, make slits in the fish and insert pieces of anchovy. Marinate the fish in a mixture of oil and lemon juice, seasoned with salt and pepper, for at least 2 hours.

Lay the fish on a large bed of rosemary in a roasting tin. Pour more oil over the fish. (It is the presence of fat that releases the essential oils of the rosemary.)