monkfish recipe | mustard sauce | leeks | hasselback potatoes

This monkfish recipe with mustard sauce, leeks and hasselback potatoes dish is easy to prepare but is non the less super tasty. The firm white flesh of the monkfish is perfect for pan frying and pairs perfectly with the tangy mustard sauce and the sweet leeks. Crispy hasselback potatoes finishes it off perfectly. There is a good tip to enhance the flavour of the monkfish, Enjoy, Igor facebook.com/cannotstopcookingandbaking recipe 2 monkfish fillets white fish bones 1 whole leek 8 medium, equal size potatoes 200ml fish stock 150ml white wine 150ml double cream 1 tbsp wholegrain mustard 2 shallots butter Vegetable oil Sea salt ( not fine sea salt), pepper nutmeg Rub the monkfish fillets generously with sea salt and wrap in kitchen towel. Brine for 25 a30 mins. In the meantime, make the hasselbacks. Rinse of the monkfish fillets with cold water, dab dry. Lay the potatoes in a wooden spoon to cut them so you can’t cut through them. Make as many thin slices as possible. Lay them in a roasting tin. Rub some vegetable oil in between the cuts with your fingers but not to deep so they don’t break. Carefully toss in oil with some herbs. Thyme, rosemary, oregano. Season with salt and pepper. Place in a preheated oven of 190c for 30mins. Brush every 10mins with the hot oil from the roasting tin. Cut the leak into long strips and put in a casserole with a knob of butter and 100ml water Add some salt, pepper and a bit of nutmeg. Place a lid on the casserole and braised them on low heat until soft (10mins) There will be some juice in the leeks. Drain it and keep it. Keep the leeks warm. Now you can make the sauce. Fine dice the shallots and sweat them in a knob of butter for 3 minutes. Add the fish stock, white wine, leek juice and reduce by half. Add the cream and the wholegrain mustard and simmer for a couple of minutes until thickened. Heat a frying pan with a knob of butter and a dash of oil. Season the monkfish fillets with pepper. No more salt. Fry on both sides for about 4 mins until golden brown. Enjoy,