Articles Tagged with “Monkfish”

09/03/2008: Monkfish with Pancetta, Fennel & Saffron

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…