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Ingredients
- 1tbs vegetable oil
- 20g butter
- 1 small brown onion, diced
- 150g bacon lardons
- 2 garlic cloves, crushed
- 1tbs plain flour
- 300ml chicken stock
- 300g frozen peas
- 30g butter
- 50ml cream
- Handful fresh mint leaves
- Sea salt and black pepper
- 4 portions cleaned monkfish (150g each)
- 1tbs honey
- Preheat the oven to 180 degrees.
- To make the fricassee of peas and bacon, heat a large pan and add the oil and butter. Fry the onions for two to three minutes until softened, then add the bacon lardons and fry for a further two to three minutes until golden brown, then add the garlic and cook for a further two minutes.
- Stir in the flour and cook out for two minutes in the pan before adding the chicken stock. Bring to a simmer, stirring well so the flour is incorporated and, when it starts to thicken, add the frozen peas. Lower the heat and cook for two minutes, then remove from the heat and finish by stirring in the cream and adding the mint. Adjust the seasoning with salt and pepper.
- While you are cooking the fricassee, lightly brush the monkfish with honey. Heat an oven-proof frying pan and add the butter. When it has melted, add the monkfish and cook on a medium heat for three to four minutes until the base of the fish has browned. Turn the fish and place the pan in the oven for five minutes.
- Pour the fricassee of peas and bacon into a large serving dish. Remove the monkfish from the oven and add the fish on top of the fricassee of peas and bacon, spooning over any remaining juices from the pan. Finish with some more mint leaves before serving.
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