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X-WR-CALNAME:09/03/2008: Monkfish with Pancetta, Fennel & Saffron
X-WR-CALDESC:Here’s a recipe I’ve reverse engineered after having eaten it at the Jolly Sportsman last month.  Ingredients    2 monkfish fillets 8 slices pancetta 2 medium potatoes ¼ savoy cabbage ½ bulb fennel ½ tsp ground saffron 30g butter 2 tbsp olive oil 100 mL milk 100 mL chicken or vegetable stock (optional)     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.  Method  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 sauté 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…
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URL:http://tobyinkster.co.ukhttp://tobyinkster.co.uk/blog/2008/03/09/pancetta-monkfish/comments#comment1
SUMMARY:Comment 001
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STATUS:NEEDS-ACTION
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DTSTART:20081212T025358Z
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URL:http://tobyinkster.co.ukhttp://tobyinkster.co.uk/blog/2008/03/09/pancetta-monkfish/comments#comment2
SUMMARY:Comment 002
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STATUS:NEEDS-ACTION
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DTSTART:20090108T015735Z
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URL:http://tobyinkster.co.ukhttp://tobyinkster.co.uk/blog/2008/03/09/pancetta-monkfish/comments#comment3
SUMMARY:Comment 003
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STATUS:NEEDS-ACTION
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