I SUPPOSE my mantra has always been to try and make dishes as easy and as quick as possible but to never compromise on the taste. Simple right – well actually it is and when you have ingredients of very good quality you should never have to do too much. For this dish, I wanted to really focus on the mild sweetness that the Tropea onions brought to the dish. These little gems, hailing from the southern tip of Italy, are famous as they have become an Italian synonym for all red onions.
Lightly poached in a little chicken stock and water and they really transform into a delicate and mild addition to any dish.
WHAT YOU NEED
1 large monkfish tail to serve four
Paprika for dusting
Sea salt flakes
2 potatoes peeled and cubed
100ml cream
2 cloves of garlic crushed
Sundried tomatoes
Wild garlic to garnish
Oil and butter to cook
WHAT TO DO
Trim the monkfish and cut into four pieces and lightly dust with the paprika.
Set aside for a few minutes and prepare the other ingredients.
Peel and cube the potatoes and boil in salted water until firm but almost cooked.
Remove the potatoes and discard the cooking liquid.
Return to the pan and add the crushed garlic and the cream and allow to cook for eight to ten minutes until the potatoes finish cooking and the cream has reduced and thickened.
Meantime, place the trimmed tropea onions and sundried tomatoes in a pot with some chicken stock and cook until tender.
Strain and set aside.
Now cook the monkfish in the pan with a little olive oil and butter as this will take six to eight minutes depending on the thickness of the piece.
Keep the monkfish moving and baste regularly.
Finally, combine everything on the plate.
Creamy potatoes first, onions and tomatoes on top and slice the monkfish and allow the excess juices to drain before you place on top.
Finish with the wild garlic.
