Tom Kitchin, Scotland's youngest Michelin-starred chef, gives us a recipe for roasted monkfish from his new book, From Nature to Plate - Seasonal Recipes from the Kitchin.
INGREDIENTS(Serves two)
- 1tsp chopped dill
- 1tsp chopped flat-leaf parsley
- Zest of 1 lemon
- 1tbs roughly chopped olives
- 1 monkfish tail, 400-450g
- Salt and pepper
- 10-15 thin slices unsmoked pancetta
- 1tbs vegetable oil
METHODS
Mix the chopped herbs, lemon zest and olives. Season the monkfish with salt and pepper and then roll it in the herb mixture.
Lay out the slices of pancetta, overlapping them slightly. Place the seasoned monkfish in the middle and fold the pancetta over the monkfish to cover it.
Using butcher's string, tie round the fish at 2cm intervals to keep everything together while cooking. Chill in the fridge for one hour.
Preheat the oven to 200°C/Gas 6. Heat the oil in a pan and brown the monkfish on all sides until golden. Transfer to the hot oven for 7-8 minutes to finish cooking. Let it rest for 3-4 minutes.
To serve, remove the string and cut the monkfish into portions. Serve with a shellfish marinière.
If you have a good relationship with your fishmonger, ask for monkfish cheeks - they are delicious.