Roasted monkfish with mushroom and truffle broth recipe
 Meaty monkfish is wrapped in pancetta and roasted with garlic and rosemary-infused butter to keep it plump and juicy while adding plenty of flavour. 2 heads garlic, broken into cloves and peeledolive oil, to cover2 sprigs thyme1 bay leaf 2 heads garlic, broken into cloves and peeled olive oil, to cover 2 sprigs thyme 1 bay leaf 1 monkfish fillet 6 blanched leek leaves, dark green parts only 6 thin slices pancetta caul fat, to wrap25g/1 oz unsalted butter 1 bay leaf1 sprig rosemary 1 garlic clove, smashed 1 monkfish fillet 6 blanched leek leaves, dark green parts only 6 thin slices pancetta caul fat, to wrap 25g/1 oz unsalted butter 1 bay leaf 1 sprig rosemary 1 garlic clove, smashed 2 shallots, finely chopped2 garlic cloves, peeled and left whole 2 tbsp olive oil400g/14 oz wild mushrooms, roughly chopped1 tbsp dried porcini mushrooms25ml/1 fl oz Madeira 500ml/18 fl oz chicken stock sea salt and freshly ground black pepper 2 shallots, finely chopped 2 garlic cloves, peeled and left whole 2 tbsp olive oil 400g/14 oz wild mushrooms, roughly chopped 1 tbsp dried porcini mushrooms 25ml/1 fl oz Madeira 500ml/18 fl oz chicken stock sea salt and freshly ground black pepper 1 bunch watercress 1 bunch watercress Method To make the garlic confit, place the garlic cloves in a small saucepan and cover in the olive oil. Add the thyme and bay and poach over a medium heat for 1 hour. Allow to cool and then break with a fork to a rough purée.Preheat the oven to 200C/400F/Gas 6. Wrap the monkfish in the leek leaves followed by the sliced pancetta. Then spread with the garlic confit and wrap in the caul fat. Heat an ovenproof pan over a medium heat and add the butter, bay, rosemary and garlic, then add the monkfish. Allow it to colour while basting in the butter. Transfer to the hot oven for 12–14 minutes or until cooked through, then remove from the oven and set aside to rest. To make the wild mushroom and truffle broth, sauté the shallots and garlic in the oil until soft, then add the wild mushrooms and dried porcini. Sauté until the mushrooms are golden then add the Madeira. Cook until the Madeira has reduced by half and then add the stock. Bring to the boil, taste and season with sea salt and freshly ground black pepper.To serve, slice the monkfish into rounds, spoon some wild mushrooms into a serving bowl and add some of the broth. Garnish with watercress. To make the garlic confit, place the garlic cloves in a small saucepan and cover in the olive oil. Add the thyme and bay and poach over a medium heat for 1 hour. Allow to cool and then break with a fork to a rough purée. To make the garlic confit, place the garlic cloves in a small saucepan and cover in the olive oil. Add the thyme and bay and poach over a medium heat for 1 hour. Allow to cool and then break with a fork to a rough purée. Preheat the oven to 200C/400F/Gas 6. Wrap the monkfish in the leek leaves followed by the sliced pancetta. Then spread with the garlic confit and wrap in the caul fat. Preheat the oven to 200C/400F/Gas 6. Wrap the monkfish in the leek leaves followed by the sliced pancetta. Then spread with the garlic confit and wrap in the caul fat. Heat an ovenproof pan over a medium heat and add the butter, bay, rosemary and garlic, then add the monkfish. Allow it to colour while basting in the butter. Transfer to the hot oven for 12–14 minutes or until cooked through, then remove from the oven and set aside to rest. Heat an ovenproof pan over a medium heat and add the butter, bay, rosemary and garlic, then add the monkfish. Allow it to colour while basting in the butter. Transfer to the hot oven for 12–14 minutes or until cooked through, then remove from the oven and set aside to rest. To make the wild mushroom and truffle broth, sauté the shallots and garlic in the oil until soft, then add the wild mushrooms and dried porcini. Sauté until the mushrooms are golden then add the Madeira. Cook until the Madeira has reduced by half and then add the stock. Bring to the boil, taste and season with sea salt and freshly ground black pepper. To make the wild mushroom and truffle broth, sauté the shallots and garlic in the oil until soft, then add the wild mushrooms and dried porcini. Sauté until the mushrooms are golden then add the Madeira. Cook until the Madeira has reduced by half and then add the stock. Bring to the boil, taste and season with sea salt and freshly ground black pepper. To serve, slice the monkfish into rounds, spoon some wild mushrooms into a serving bowl and add some of the broth. Garnish with watercress. To serve, slice the monkfish into rounds, spoon some wild mushrooms into a serving bowl and add some of the broth. Garnish with watercress.