Monkfish tail in pepper and mustard sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Cooked potatoes; pureed |
| 6 | ounces | Cooked green cabbage |
| 1 | ounce | Butter |
| 1 | bunch | Spring onions; diced |
| 3 | ounces | Diced bacon |
| ½ | Red onion; chopped | |
| 1 | Garlic clove; chopped | |
| Salt and pepper | ||
| Fresh mint; chopped | ||
| 3 | 6 oz monkfish fillets | |
| Cracked black pepper | ||
| 100 | millilitres | Double cream |
| 4 | tablespoons | Grain mustard |
| Fresh basil; mint, coriander | ||
Directions
Saut‚ the onions, garlic and bacon in a pan, then mix with the potato, butter, spring onions and mint. Season well. Roll the monkfish in the cracked pepper and seal in a hot pan. Place in the oven for about 5 minutes to cook.
Form the bubble and squeak potato mix into cakes, dip into some flour and pan fry until golden brown on each side.
Mix the cream, seasoning and mustard and reduce in a hot pan to make the sauce. Serve the monkfish sliced on top of the bubble and squeak with the sauce around the edges. Garnish with basil.
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