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Monkfish with Asparagus & Wild Garlic Pesto
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 - the ultimate destination for fine dining in Cornwall.
- 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)
Publication Date: April 18, 2015.