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Roasted pancetta- wrapped monkfish tail with peperonata, red pepper mayonnaise and charred gem heart
Serves 4 Starters and mains
Ingredients
- 2 x 300g-350g monkfish tail, skin removed
- few pinches of red peperoncino or pul biber (Aleppo pepper) flakes
- 80g smoked, air-dried pancetta, thinly sliced
- 4 small baby gem lettuce hearts, cut in half lengthways
For the peperonata
- 5tbsp extra virgin olive oil, plus extra for serving
- 200g sweet white onion, quartered and finely sliced
- 3 garlic cloves, crushed to a paste with sea salt
- 2 sweet pointed red peppers, halved lengthways, deseeded and sliced into thin strips
- 2 sweet pointed yellow peppers, halved lengthways, deseeded and sliced into thin strips
- 500g ripe tomatoes, peeled, deseeded and chopped
For the red pepper mayonnaise
- 1 small red pepper, halved lengthways
- 1 red chilli, halved lengthways
- 8tbsp mayonnaise
Method
Monkfish have quite stubborn dark brown slithery skins. Usually the huge head and outer skin is removed, which is about two- thirds of the actual fish. A veil of pale grey sticky membrane often remains over the tail end but it’s easy to remove with a sharp knife if you get in between the flesh and the membrane. A tail normally weighs between 350-400g and is plenty for 2 as a main course. It’s simple to slice the 2 fillets off the only central cartilaginous bone.
Heat 3 tablespoons of oil in a heavy-based frying pan, add the onion and cook over a low heat for about 8 minutes until soft. Add another tablespoon of oil, the garlic, sliced peppers and some sea salt then increase the heat to medium and cook for 10 minutes.
Add the tomatoes, some fresh black pepper and cook for a further 20 minutes until very soft. Adjust the heat so it doesn’t stick.
Meanwhile, make the mayonnaise. Preheat the grill to high. Cover a baking tray with foil and sit the pepper and chilli on top. Rub with 1⁄2 tablespoon of the oil and grill for around 5 minutes or until blistered and softening.
Remove and place in a bowl. Cover with cling film and leave to steam. Once cold, remove the seeds and skins, chop roughly, put in a food processor and whizz to a purée. Fold half of the mixture into the mayonnaise and the other half into the peperonata. Set aside in the fridge until needed.
Preheat the oven to 220C/ 425F/Gas 7. Slice the fillets off each monkfish tail. Rub one side with sea salt and the other with a sprinkling of peperoncino. Take two fillets, place the seasoned sides together, wrap with pancetta then place on a baking tray lined with foil. Repeat with the other fillets then roast for about 20 minutes until the pancetta is golden and cooked. Cover with foil and rest for about 10 minutes.
Drizzle the gem lettuce with the remaining oil and heat a griddle pan to high. Lower the heat then sear the gems, cut-side down, until they begin to char.
Divide the peperonata between four plates and drizzle with olive oil. Slice the monkfish and place on top with the baby gems and red pepper mayonnaise.
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