Help and Info
Experts Advice
Recipes & Guides
Catalogue/Request
Community
Shop By Price
Shop By Category
Highlights
Good afternoon | 7th September 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
£35.00
