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Title: Roast Monkfish Wrapped In Pancetta With Crushed Potatoes
Yield: 3

Ingredients

      3    225 g; (8oz) pieces of
      1    ; monkfish, fillet
    900 g  new potatoes; (2lb)
    170 g  butter; (6oz)
      1 sm bunc flat parsley
     12 sl pancetta
      3 sm potatoes; peeled
     15 sm baby onions; (peeled and
           -cooked)
      1    salt and pepper
      3    pieces crepinette
      3    trompette mushrooms /
           -possibly use; dried
      1    ; and girolle
      2 sm banana shallots; diced
    290 ml maderia jus; (1/2pint)

Instructions

Season the monkfish fillet with salt and pepper, brush with a little
butter. Place the thin slices of potato onto the monkfish and wrap with
pancetta. Cover and encase with the crepinette, leave to rest if
possible. Season the outside with salt and pepper, seal in a hot pan.
Finish by roasting in the oven at 230oC/450°F/gas mark 8 for approximately
8-10 minutes.

Meanwhile have the potatoes boiling, when cooked strain and mash down with
the butter and chopped flat parsley. Keep warm in a hot pan.

Saut, the pre-blanched baby onions and shallot, add the mushrooms, season
and cook.

To serve:

Take a 4 inch pastry ring and place in the centre of the plate. Push the
heated crushed potato into it. Remove the monkfish from the oven, cut off
both ends. Place onto the potato, divide the garnish around the plate.
Finish with Maderia jus.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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