Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Tom Brown's whole roast monkfish with beef dripping, vegetables and roasting juices
Serves 4 Starters and mains
Ingredients
- monkfish tail, bone in – around 1.5-2kg in weight
- 100g beef dripping
- 4 large carrots, peeled and cut into large rough chunks
- 4 parsnips, peeled, cored and cut into large rough chunks
- 2 onions, peeled and cut into large wedges
- 4 large garlic cloves, skin left on and lightly squashed with the back of a knife
- zest 1⁄2 lemon
- 4 thyme sprigs
- 1 bay leaf
- 1tbsp chopped flat-leaf parsley
- 50ml red wine vinegar
- 100ml red wine
- 500ml fresh chicken stock
- 1 heaped tsp salt
- 1⁄2tsp freshly ground white pepper
Method
Preheat the oven to 200C/ 180C Fan/Gas 4. Place a large thick-bottomed roasting tray (or casserole dish big enough to fit the monkfish tail) on the hob and melt down the beef dripping on a medium heat.
Season the fish well with table salt and a little freshly ground white pepper. Place the monkfish into the dripping and colour until nice and golden on both sides. Place in the oven for 12-15 minutes.
Remove the fish from the oven and leave to rest on a fresh oven tray covered with tinfoil.
Add the carrots, parsnips, onions and garlic to the hot dripping and place back in the oven. Cook for 10-15 minutes, turning occasionally, until caramelised and soft. When the vegetables are cooked, remove and set aside with the monkfish.
Pour away the remaining beef dripping. Pour the vinegar into the roasting tray and put back on the stove on a medium heat, until almost entirely reduced. Add the thyme sprigs, bay leaf, red wine and reduce again until almost dry. Add the chicken stock and reduce by around two-thirds, or until rich and tasty.
Place the monkfish and the vegetables back into the tray with the sauce and baste to heat back through. Add the chopped parsley and lemon zest, then serve.
Advertisement