Monkfish and Kumato Tomato & Black Garlic Sauce
with Pecorino, Fennel Salad and Caramelised Onion Dauphinoise
- Milk
- Sulphites
- Fish
Add a fresh flavour to your plates with Kumato tomatoes. A specially cultivated tomato variety, Kumatoes have a deep red-brown to black colour, as well as a firm texture that makes them great for serving in slices to show off their unique colour.
Ingredients
450 grams
Potatoes
200 grams
Fennel
150 grams
Creme Fraiche
(Contains: Milk)
35 grams
Caramelised Onion Paste
10 grams
Vegetable Stock Paste
20 grams
Pecorino Vegetariano
(Contains: Milk)
2 unit(s)
Kumato Tomato
1 bunch(es)
Chives
12 grams
Balsamic Glaze
(Contains: Sulphites)
200 grams
Monkfish Medallions
(Contains: Fish)
15 grams
Capers**
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
20 grams
Black Garlic Paste
50 grams
Baby Leaf Mix
Not included in your delivery
100 milliliter(s)
Water for the Dauphinoise
½ tbsp
Olive Oil
2 tbsp
Water for the Sauce
1 tsp
Sugar for the Sauce
10 grams
Butter
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with ½ tsp salt to the boil. Peel and slice the potatoes into 1cm thick rounds.
Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins. Once cooked, carefully drain in a colander.
Meanwhile, trim the top and root of the fennel. Halve lengthways and thinly slice. Set some of the green parts of the fennel aside for later.
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the fennel and cook until golden and caramelised, 8-10 mins.
Once golden, add the creme fraiche, caramelised onion paste, vegetable stock paste and water for the dauphinoise (see pantry for amount).
Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper. Add a splash of water if the sauce looks a little thick.
Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy fennel sauce.
Sprinkle over two thirds of the pecorino cheese and reserve a sprinkle for the salad later.
When the oven is hot, bake on the top shelf until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.
While the dauphinoise bakes, roughly chop the chives (use scissors if easier). Cut half the Kumato tomatoes into 1cm chunks and the remaining tomatoes into wedges.
In a large bowl, combine the tomato wedges, the reserved green fennel tops, balsamic glaze and olive oil (see pantry for amount). Season with salt and pepper and toss to coat. Set aside for later.
Next, clean out the frying pan and return to high heat with a drizzle of oil. Pat the monkfish dry with kitchen paper, then season with salt and pepper.
When hot, add the monkfish pieces to the pan. Cook the monkfish for 3-4 mins each side, adjusting the heat as necessary. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Once cooked, transfer the fish to a small bowl and cover to keep warm.
Add the capers and tomato chunks to the (now empty) frying pan and pop on medium heat. Fry until softened, 1-2 mins more.
Next, stir in the balsamic vinegar, black garlic paste, sugar and water for the sauce (see pantry for both amounts). Simmer 2-3 mins.
Vigorously stir in the butter (see pantry for amount) until combined and remove from the heat. Stir through half the chives and the cooked monkfish, then season with salt and pepper.
When everything's ready, add the baby leaves to the tomato and fennel bowl with the dressing. Toss to coat.
Share the monkfish, fennel dauphinoise and salad between your plates.
Sprinkle the remaining pecorino over the salad and remaining chives over the monkfish to finish.
