Preview

Roast monkfish with chorizo butter, burnt garlic broth, root vegetables

Vegetables and Fruits, White fish, Salmon and tuna

A fish that we consider to be the roast of the sea, a meaty flesh that reminds us of meat. With a hint of spice from the chorizo.

Note

Using a wooden toothpick, pierce the monkfish roast. If the toothpick goes in easily, stop cooking the monkfish.

Ingredients

Recipe for 4 pers

Monkfish

600 Gr

fillet of monkfish

120 Gr

Spanish chorizo

200 Gr

Softened butter

75 Gr

Spanish chorizo

Burnt garlic broth

750 Ml

Fish stock

250 Ml

Vegetable stock

1 Head(s)

Garlic

3 Sprig(s)

Thyme

1 Sprig(s)

Rosemary

Root vegetables

250 Gr

Rainbows carrots

250 Gr

Parsnip

250 Gr

Butternut squash

Salt and pepper
Olive oil

Preparation time: 90 min

Preheat your Oven at 400 °F

Setting up

Monkfish

Make sure the greyish skin around the monkfish fillets is removed.

Cut the head of garlic in half down the middle (equator).

Prepare the dehydrated fish stock and vegetable broth.

Make sure the butter is at room temperature (ointment), keeping it in a bowl with a wooden spoon.

Cut small sticks of chorizo (120 g) (we'll use them to prick the monkfish fillet).

Cut the remaining chorizo (75 g) into small brunoises.

Root vegetables

Peel the vegetables and cut into sticks.
Monkfish

Chorizo

Prick the monkfish fillets with the tip of a knife and insert the chorizo sticks.

Fry the chorizo brunoise in a hot frying pan, remove and leave to cool. Mix the chorizo brunoise with the butter.

Monkfish fillet

In a hot frying pan with olive oil, sear the monkfish for a few seconds on all sides.

Place on a baking tray lined with baking paper, and brush with chorizo beurre pommade. Bake for approx. 10 minutes (see chef's tip).
Burnt garlic broth

Garlic

In a hot pan with canola oil, place half a garlic head, flesh side down. Be sure to caramelize the garlic heads.

Bouillon

In a saucepan, mix the stock and vegetable broth, then add the thyme and rosemary. Add the burnt garlic heads. Bring to the boil, then lower the heat and allow to bubble gently. Keep warm and pour onto the plate just before serving.
Végétables

In a bowl, combine the vegetables, thyme, salt, pepper and a generous drizzle of olive oil.

Spread out the mixture on a baking tray and bake for around 20 minutes, depending on the size of your cut.
Assembly

In a soup plate, with the garnish at the bottom, place the piece of monkfish roast and pour the burnt garlic broth around it.