Pan-fried monkfish with potato rosti recipe
To make the potato rosti, bring a large saucepan of water to the boil and cook the potatoes whole with skin on for 5 minutes. Drain the potatoes and plunge them into cold water to cool completely and then drain again. Pat the potatoes dry.Grate the potatoes lengthways to get long strands and put them into a mixing bowl. Add the cornflour and egg to the bowl with a pinch of salt and pepper. Mix well until fully combined. Add 2–3 tablespoons of vegetable oil to a frying pan over medium heat.Place a large spoonful of potato mixture into the pan, cook for about 4–5 minutes on one side until golden-brown. Flip and repeat on the other side until crisp and golden. Repeat until you have cooked all the rostis. To make the langoustine bisque, add the butter to a saucepan and, when melted, fry the onion and carrot on a medium heat until they are softened, this will take 5–8 minutes. If the vegetables start to catch add a splash of water and keep stirring. Add the fennel and allow to soften, this will take 5–8 minutes.Add the langoustine heads and shells and cook until they turn a coral colour, this will take 7–10 minutes. Add the tomato puree, bay leaf and garlic and cook for another couple of minutes. Pour in the stock, add the lemon rind and simmer for 10–15 minutes. While simmering, lightly crush the langoustine heads and shells with a wooden spoon to help release their flavour.Pass the mixture through a clean sieve into a new saucepan, pressing down with a wooden spoon.Put the new pan over a low heat, add the cream and season with salt and pepper to taste. Simmer for 30 minutes, but do not bring the liquid to a boil to avoid splitting the cream. Once ready, transfer the bisque to a jug ready for later. To make the leeks, add 1 tablespoon vegetable oil to a saucepan over a medium heat, once hot add the fennel and cook for 3–5 minutes, until lightly browned. Add the leeks and cook for another 3 minutes until they start to soften. Next add the butter, allow it to melt, stir until combined and season with salt and pepper. Remove from the heat and add a little lemon juice to taste. To make the monkfish, place a frying pan over a medium heat and add 2 tablespoons vegetable oil. Once hot add the monkfish fillets to the pan and fry for about 3–4 minutes. Use your spatula to press down on the fish, to stop the edges from curling. Flip the fillets and add the butter, melt until frothing, then spoon the melted butter over the fish fillets and cook for a further 3–4 minutes. To serve, place the rosti on plates, top with a spoon of leeks on top, then the monkfish. Grate over some lemon zest and serve with the jug of bisque on the side. To make the potato rosti, bring a large saucepan of water to the boil and cook the potatoes whole with skin on for 5 minutes. Drain the potatoes and plunge them into cold water to cool completely and then drain again. Pat the potatoes dry. To make the potato rosti, bring a large saucepan of water to the boil and cook the potatoes whole with skin on for 5 minutes. Drain the potatoes and plunge them into cold water to cool completely and then drain again. Pat the potatoes dry. Grate the potatoes lengthways to get long strands and put them into a mixing bowl. Add the cornflour and egg to the bowl with a pinch of salt and pepper. Mix well until fully combined. Grate the potatoes lengthways to get long strands and put them into a mixing bowl. Add the cornflour and egg to the bowl with a pinch of salt and pepper. Mix well until fully combined. Add 2–3 tablespoons of vegetable oil to a frying pan over medium heat. Add 2–3 tablespoons of vegetable oil to a frying pan over medium heat. Place a large spoonful of potato mixture into the pan, cook for about 4–5 minutes on one side until golden-brown. Flip and repeat on the other side until crisp and golden. Repeat until you have cooked all the rostis. Place a large spoonful of potato mixture into the pan, cook for about 4–5 minutes on one side until golden-brown. Flip and repeat on the other side until crisp and golden. Repeat until you have cooked all the rostis. To make the langoustine bisque, add the butter to a saucepan and, when melted, fry the onion and carrot on a medium heat until they are softened, this will take 5–8 minutes. If the vegetables start to catch add a splash of water and keep stirring. Add the fennel and allow to soften, this will take 5–8 minutes. To make the langoustine bisque, add the butter to a saucepan and, when melted, fry the onion and carrot on a medium heat until they are softened, this will take 5–8 minutes. If the vegetables start to catch add a splash of water and keep stirring. Add the fennel and allow to soften, this will take 5–8 minutes. Add the langoustine heads and shells and cook until they turn a coral colour, this will take 7–10 minutes. Add the tomato puree, bay leaf and garlic and cook for another couple of minutes. Pour in the stock, add the lemon rind and simmer for 10–15 minutes. While simmering, lightly crush the langoustine heads and shells with a wooden spoon to help release their flavour. Add the langoustine heads and shells and cook until they turn a coral colour, this will take 7–10 minutes. Add the tomato puree, bay leaf and garlic and cook for another couple of minutes. Pour in the stock, add the lemon rind and simmer for 10–15 minutes. While simmering, lightly crush the langoustine heads and shells with a wooden spoon to help release their flavour. Pass the mixture through a clean sieve into a new saucepan, pressing down with a wooden spoon. Pass the mixture through a clean sieve into a new saucepan, pressing down with a wooden spoon. Put the new pan over a low heat, add the cream and season with salt and pepper to taste. Simmer for 30 minutes, but do not bring the liquid to a boil to avoid splitting the cream. Once ready, transfer the bisque to a jug ready for later. Put the new pan over a low heat, add the cream and season with salt and pepper to taste. Simmer for 30 minutes, but do not bring the liquid to a boil to avoid splitting the cream. Once ready, transfer the bisque to a jug ready for later. To make the leeks, add 1 tablespoon vegetable oil to a saucepan over a medium heat, once hot add the fennel and cook for 3–5 minutes, until lightly browned. Add the leeks and cook for another 3 minutes until they start to soften. Next add the butter, allow it to melt, stir until combined and season with salt and pepper. Remove from the heat and add a little lemon juice to taste. To make the leeks, add 1 tablespoon vegetable oil to a saucepan over a medium heat, once hot add the fennel and cook for 3–5 minutes, until lightly browned. Add the leeks and cook for another 3 minutes until they start to soften. Next add the butter, allow it to melt, stir until combined and season with salt and pepper. Remove from the heat and add a little lemon juice to taste. To make the monkfish, place a frying pan over a medium heat and add 2 tablespoons vegetable oil. Once hot add the monkfish fillets to the pan and fry for about 3–4 minutes. Use your spatula to press down on the fish, to stop the edges from curling. Flip the fillets and add the butter, melt until frothing, then spoon the melted butter over the fish fillets and cook for a further 3–4 minutes. To make the monkfish, place a frying pan over a medium heat and add 2 tablespoons vegetable oil. Once hot add the monkfish fillets to the pan and fry for about 3–4 minutes. Use your spatula to press down on the fish, to stop the edges from curling. Flip the fillets and add the butter, melt until frothing, then spoon the melted butter over the fish fillets and cook for a further 3–4 minutes. To serve, place the rosti on plates, top with a spoon of leeks on top, then the monkfish. Grate over some lemon zest and serve with the jug of bisque on the side. To serve, place the rosti on plates, top with a spoon of leeks on top, then the monkfish. Grate over some lemon zest and serve with the jug of bisque on the side.