ROAST MONKFISH AND CLAMS
17th June 2016
Michelin-starred chef Martin Wishart knows that when it comes to food, there’s always room for added luxury. Create one of Martin’s incredible light dishes, perfect for a summers eve.
ROAST MONKFISH, BUTTERED SAVOY CABBAGE, NOILLY PRAT AND CLAMS
You will need
900g monkfish tail fillets, skinned
1 Savoy cabbage
250g unsalted butter, cold and diced
150ml Noilly Prat
150ml white wine
300ml fish stock
250ml double cream
36 fresh clams e.g. Venus clams
Small bunch of Italian flat leaf parsley
Plain flour for dusting
Prepare the cabbage by removing the dark green outer leaves. Separate the nice green leaves and tear the leafy part into large pieces removing the tough centre vein.
Cook the leaves until just tender in boiling salted water. Remove from the water and spread out onto a wire rack to cool and drain. Set aside.
Peel and slice the shallots. Melt 50g of the butter in a pan and add the shallots.
Cook on a gentle heat for 2 minutes without the shallots colouring.
Add the white wine and cook on a high heat until almost completely gone. Add the Noilly Prat to the pan and cook until reduced by approximately ¾ volume.
Add the fish stock and reduce by half the volume. Strain through a fine sieve into a wide pan and discard the shallots.
Add the cream to the pan and bring to the boil. Add the clams to the sauce and cook with the lid on until the clams have opened up. Discard any that are still closed. Set the sauce aside.
Cut the monkfish into six evenly sized portions and season with salt. Dust the monkfish lightly in flour and pat it to remove the excess.
Fry the monkfish in a little olive oil on a high heat, turning, until it takes on a golden colour on all sides.
Transfer the monkfish to a tray and cook in the oven at 220°c for 4-6 minutes until the monkfish is just cooked. Remove from the oven squeeze a little lemon juice on each and set aside in a warm place.
Put 2 tablespoons of water into a wide pan and bring to the boil.
Whisk in the remaining butter until the water and butter has emulsified and add a little salt to taste.
Add the cabbage to pan to re-heat and coat in the butter emulsion. Divide the cabbage between six bowls and top with the monkfish tails.
Finely shred the parsley leaves and add to the hot sauce with a squeeze of lemon juice and spoon around the cabbage.
Visit the Restaurant Martin Wishart in Leith, The Honours in Edinburgh and Glasgow and Martin Wishart at Cameron House.
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