This monkfish recipe oozes class and the sauce gives it added star quality
1. Pre-heat oven to 220°c
2. Peel and quarter the potatoes and part boil in salted water. Peel and cut carrots and parsnips lengthways. Peel all but 2 of the shallots. Trim the ends but leave whole.
3. Spread the parsnips, carrots, and shallots onto a baking tray and sprinkle with olive oil and season.
4. Strain off the water from potatoes and give them a shake to fluffen up. Heat goose fat in baking tray on hob till smoking and add potatoes and season.
5. Place potatoes in a pre-heated oven at 220°c for 45 mins or until golden and crispy. Shake and turn twice during cooking.
6. Place vegetables in oven after potatoes have been in for 15 minutes and turn and shake along with the potatoes.
7. In a frying pan heat a little oil. Dice remaining shallots and fry for a couple of minutes to soften, then add white wine. Reduce to half the volume and add star anise and cream. Bring to the boil then simmer until sauce thickens.
8. In another frying pan heat a little oil. Cut monkfish into 1½ inch cubes then season and seal in pan for a couple of minutes, then place in oven on a low heat covered with foil for approx. 5-10 mins.
9. Take asparagus and sear in a hot griddle pan for a couple of minutes then arrange on each plate. Remove monkfish and arrange on plate, then spoon over sauce and serve.
Watch more outrageous footage from Sunday's Come Dine With Me with our Uncut clips
Can't get enough of Come Dine With Me? Watch the best bits again
Play along with Come Dine With Me this Sunday at 8pm
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.