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Good evening | 17th March 2010
Monkfish with Salsa Verde
| 2 Monkfish Fillets |
| 100g Flat Leaf Parsley |
| 55g Mint |
| 4 tbsp Capers |
| 4 tsp Mustard |
| 2 Garlic Cloves (peeled and chopped) |
| 1 small can of Anchovies |
| Juice of 1 large Lemon |
| 7-8 tbsp Olive Oil |
| ½ glass either White or Red Wine |
Place the parsley, mint, capers, mustard, garlic, anchovies and lemon juice in a food processor. Blend then add 5 to 6 tbsp of olive oil to make a thick purée.
Heat 2 tbsp of olive oil in a heavy frying pan and once hot add the monkfish fillets, season and leave on a high heat for 2 minutes before turning. Add half a glass of wine and reduce the heat to low. Cover the pan and cook over the low heat for further 8 to 10 minutes or until just done.
Serve with the salsa verde and tagliatelle
Purchase your ingredients below...
Firm and meaty, this monkfish keeps its shape and has great flavour
4
servings
£38.00
- 1. Minced Steak
- 2. Chateaubriand
- 3. Fillet Tails
- 4. Scottish Salmon Fillets
- 5. Oxtail
- 6. Fillet Steaks
- 7. Diced Steak
- 8. Confit Duck Legs
- 9. Premium Pork Sausages
- 10. Stuffed Whole Pheasants
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