Monkfish with sage, cranberry and pine nut stuffing
The perfect alternative main for festive celebrations.
- 4 monkfish fillets, each weighing 250g
- 12 smoked streaky bacon slices
- 1 knob of unsalted butter
- 2 tbsp of olive oil
- 8 sage leaves
- Cornish sea salt
- 2 onions
- 1 garlic clove
- 20g of unsalted butter
- 300g of sausage meat
- 1 egg
- 1 lemon
- 3 tsp sage
- 50g of dried cranberries
- 30g of pine nuts
- 3 tbsp of breadcrumbs
- Firstly, make the stuffing by cooking the onions and garlic in the butter until softened. Then allow to cool and once cooled mix into the sausage meat. Add the egg, lemon zest, sage, cranberries, pine nuts and breadcrumbs.
- Remove the skin of the monkfish then insert the tip of a sharp knife through the centre of the fish down its length, making sure not to cut through the outside.
- Make a pocket in the fish using the knife blade and then push the stuffing into the monkfish. Wrap the bacon around the fish.
- Lay each piece of monkfish onto a piece of cling film long enough to tie at each end. (Should be shaped like a Christmas cracker) Wrap the fish tightly, knot the ends and then leave to chill.
- Bring a large pan of water to the simmer and place the fish (still in the cling film casing) into the water. Simmer for 15 minutes then remove from the water and rest for 5 minutes.
- Remove the fish from the cling film and heat in a pan with a little oil. Fry until golden then finish with a knob of butter and a few sage leaves.
- Serve with festive trimmings and enjoy!
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