Monkfish with Asparagus & Wild Garlic Pesto
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A stunning summer monkfish recipe from Neil Haydock at the Watergate Bay Hotel.
For the pesto
- Blend the wild garlic with the olive oil and then add in the grated cheese.
For the fish and garnish
- Cook the new potatoes in boiling salted water until tender and drain.
- Snap the woody part off the asparagus and peel.
- Bring 100ml of the chicken stock to boil in a saucepan and whisk in the butter, then add the asparagus and cook until tender.
- Remove the asparagus and add the remaining chicken stock, bring back to the boil and drop in the sea beets for 30 seconds.
- Strain the sea beats, keeping the cooking liquor.
- Place the liquor back into the saucepan and bring to a simmer.
- Cut the monkfish into 12 similar sized medallions and pop into the cooking liquor. Poach until cooked (approximately 3 minutes - depending on size).
- Remove the monkfish and add the potatoes, after a minute add the asparagus and finally the beets, to warm through.
- Strain the vegetables and arrange onto 4 plates, placing 3 medallions on each and serving with the pesto.
- Garnish with the wild garlic flowers.
With thanks to Neil Haydock at The Watergate Bay Hotel
Details:
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Author: Neil Haydock - Executive Head Chef at Watergate Bay Hotel
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Prep time:
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Cook time:
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Total time:
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Serves: 4
Ingredients:
- 500g new potatoes
- 12 spears of large asparagus or 24 smaller spears
- 500ml chicken stock
- 100g unsalted butter, diced
- 500g sea beets, de-stalked and washed
- 800g monkfish, trimmed and filleted
- Wild garlic flowers for presentation
For the pesto
- 200g wild garlic, washed and drained
- 50g grated Old Winchester cheese (Parmesan will do if you can't find Old Winchester)
- 150ml extra virgin olive oil, mild in flavour (not strong and peppery)