Quick recipe finder Monkfish with sautéed potatoes, red wine sauce and salsa verde
For the sautéed potatoes and monkfish
- 2 tbsp olive oil
- 2 garlic cloves, lightly crushed
- 1 slice bread, cubed
- 1 potato, cut into cubes
- 1 monkfish tail, bone and membrane removed
For the red wine sauce
- 100ml/3½fl oz red wine
- 50ml/2fl oz hot vegetable stock
- 1 tbsp sugar
- salt and freshly ground black pepper
For the salsa verde
- handful fresh flatleaf parsley
- handful fresh mint
- handful fresh basil
- 2-3 tbsp olive oil
- 2 tsp Dijon mustard
- ½ lemon, juice only
- 50g/2oz Camembert, chopped, to serve
For the sautéed potatoes and monkfish, heat the olive oil in a frying pan, add the garlic, bread and potato and sauté for 4-5 minutes, until softened and lightly browned.
Add the monkfish and fry, turning often, until golden on all sides and just cooked through.
For the red wine sauce, place the red wine into a small saucepan and boil until reduced by half.
Add the vegetable stock and sugar and boil for five minutes. Season, to taste, with salt and freshly ground black pepper.
For the salsa verde, place the herbs, olive oil, mustard and lemon juice into a small food processor and blend until smooth.
To serve, place the sautéed potatoes and monkfish onto a plate, drizzle over the red wine sauce and salsa verde and top with cubes of Camembert.