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channel,,en_GB,http://tobyinkster.co.uk/blog/2008/03/09/pancetta-monkfish/,"09/03/2008: Monkfish with Pancetta, Fennel & Saffron","<p>Here&#8217;s a recipe I&#8217;ve <a href=""http://en.wikipedia.org/wiki/Reverse_engineering"">reverse engineered</a> after having eaten it at <a href=""http://www.thejollysportsman.com/"">the Jolly Sportsman</a> last month.</p>  <h2>Ingredients</h2>   <ul> <li>2 monkfish fillets</li> <li>8 slices pancetta</li> <li>2 medium potatoes</li> <li>&#188; savoy cabbage</li> <li>&#189; bulb fennel</li> <li>&#189; tsp ground saffron</li> <li>30g butter</li> <li>2 tbsp olive oil</li> <li>100 mL milk</li> <li>100 mL chicken or vegetable stock (optional)</li> </ul>    <p>If monkfish is not available, any other white fish will make a reasonable substitute. Haddock works well. What is important is that the fillet must be long and thin, with a cross-sectional area of about a square inch (say, 2 cm by 3 cm), and should be boneless.</p>  <h2>Method</h2>  <p>Clean the fennel and slice very finely. Heat about a quarter of the butter and a tablespoon of the oil in a small frying pan, and saut&eacute; the fennel until it starts to brown. Stir in the saffron, then add the stock, or a little salted water. While the other parts of the meal are cooking, keep an eye on the&#8230;</p>"
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