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This is wonderful comfort food, very unfussy. The recipe is from the London fish restaurant called Livebait.
- 80 ml olive oil
- 1 bunch fresh tarragon
- 700 g monkfish, tail boned and trimmed
- 100 g unsalted butter
- 150 g shallots
- 25 g celery leaves
- 25 g flat leaf parsley
- 2 bay leaves
- 1 tablespoon thyme, snipped
- 1 medium red cabbage
- 200 ml red wine
- 100 ml orange juice, freshly squeezed
- 200 ml chicken stock
- 50 g demerara sugar
- 150 g unsmoked bacon
- 75 g prunes, pitted
- 40 ml sherry wine vinegar
- Make marinade from 40 ml of the olive oil and half the tarragon. Season the monkfish with salt and pepper, then roll it in the marinade. Put aside for 30 minutes.
- Put the remaining 40 ml of the olive oil and the butter into a casarole, peel quarter of the shallots and add them with the celery leaves, the rest of the tarragon, the parsley, bay leaves and thyme. Stir until mixed and then put the lid on, turn down the heat and sweat for 10 minutes.
- Preheat the over to 220 C/425°F.
- Chop the cabbage coarsley and add it to the casserole. Add the red wine, orange juice, chicken stock and sugar. Braise for another 40 minutes with the lid on.
- Brown the outside of the monkwish in a roasting tray. Take the bacon rashiers and stretch them out, and then wrap them around the sealed monkfish tail. Roast in the oven for 25 minutes.
- Chop the prunes, then add with sherry vinegar to the red cabbage and braise for another 15 minutes with the lid off. Remove the bay leaves, taste and adjust the seasoning with salt and pepper.
- Serve the monkfish and cabbage with some mashed potatoes.