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Recipe posted by Carole Chanteau
This is easy to make and works every time! "
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Preparation time: 120 mn
Cooking time: 50 mn
Rest time: 0 mn
Total time: 170 mn
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For 4 servings:
3 lb monkfish filets
2 ½ tablespoons of olive oil
parsley
salt and pepper
For the mashed potato:
14 oz potatoes
2 cloves garlic
1 sprig thyme
3 tablespoons butter
4 tablespoons olive oil
¼ cup parsley
cooking salt
For the crisps:
2 large potatoes
frying oil
salt
For the sauce:
½ cup butter
¼ cup chicken stock
¼ cup lemon juice
few sprigs parsley
pepper
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1
How to make the mashed potato:
Wash the potatoes and put them in a saucepan full of water. Add the garlic, thyme and a dash of cooking salt. Cook for approximately 25 minutes.
Once cooked, peel and mash the potatoes. Add the butter, olive oil and chopped parsely. Put to one side.
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2
How to make the crisps:
Peel the potatoes and chop them into thin slices. Blanch them for two minutes in pan of boiling salty water. Let them cool and leave them to dry on a piece of cloth. When they are dry, dip them into hot cooking oil until they turn a wonderful golden colour. Sprinkle with salt and put to one side.
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3
How to make the sauce:
Melt the butter in a saucepan. Pour in the lemon juice and the stock. Add a dash of pepper and bring to boil for 2-3 minutes. Remove from heat and put to one side.
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4
Cut the monkfish into 20 pieces. Sprinkle with salt and pepper and cover with olive oil. Cook the monkfish on both sides in a non-stick pan for about 2-3 minutes, depending on the thickness of the filets. Pat them dry with absorbent kitchen roll and put to one side.
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5
How to put the dish together:
Line up 4 oven-proof plates side by side. On each plate put 5 small heaps of mashed potato. Place one piece of monkfish on top of each heap. Just before serving, heat the plates in an oven preheated to 300°F/150°C for 15-20 mins. Reheat the crisps at the same time.
Five minutes before serving, reheat the lemon butter sauce on a low heat. Mix in a blender until it becomes frothy. Add the chopped parsely and mix again. Remove the plates from the oven. Put one crisp on top of each piece of monkfish and pour the sauce onto the plate, around the heaps of mashed potato. To garnish, lay a sprig of parsley on each of the crisps.
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Finishing touches...
This dish can be prepared in advance and the heaps of potato topped with monkfish can be kept in a cold oven before being reheated. |
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