Monkfish with Wild Mushrooms, Sun-dried Tomato and Saffron Velouté
Restaurant: MacNean House & Restaurant, Black Lion Co. Cavan
info@macneanrestaurant.com
+353719853022
Chef: Nevan Maguire
Preparation time: 20 minutes
Cooking time: 20 minutes
List of Ingredients: Seafood
Method:
Ingredients:
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4 x 175g (6oz) monkfish tails, trimmed
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4 baby leeks, trimmed and cut into 1cm (1/2in) lengths
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100g (4oz) wild mushrooms, trimmed and quartered or halved, depending on their size (such as Piedmont, girolles and cepes)
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sea salt and freshly ground black pepper
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sun-dried tomato and saffron velouté, to serve
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fresh micro coriander and basil, to garnish
Method:
Preheat the oven to 200°C (400°F/gas mark 6).
Heat 1 tablespoon of the rapeseed oil in a large ovenproof frying pan over a medium heat and sear the monkfish pieces all over for 3–4 minutes, until crisp and golden. Transfer to the oven and roast for another 10–12 minutes, until firm to the touch and just cooked through. Keep warm.
Using a vegetable peeler, peel and trim the baby carrots into cones. Blanch in a pan of boiling salted water for 4 minutes, then drain and quickly refresh under cold running water. Blanch the baby leeks in a separate pan of boiling salted water, then drain and quickly refresh under cold running water.
Meanwhile, heat 2 frying pans over a medium heat. Add the remaining 1 tablespoon of the oil to one of them with 1 teaspoon of the butter and then tip in the mushrooms. Sauté for 2–3 minutes, until just cooked through and tender. Season to taste and keep warm.
Add the rest of the butter to the other frying pan and sauté the carrot cones and baby leeks for a minute or so, until just warmed through
To serve, spoon the spinach onto each warmed plate. Slice each piece of monkfish in half and arrange on top. Scatter around the wild mushrooms, carrot cones and baby leeks. Spoon over the sun-dried tomato and saffron velouté and garnish with the micro coriander and basil.
