Pan-Fried Monkfish, Bacon & Pea Risotto
with a Pea Shoot and Baby Plum Tomato Salad
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Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
1 unit(s)
Lemon
125 grams
Baby Plum Tomatoes
1 bunch(es)
Mint
1 unit(s)
Garlic Clove
60 grams
Bacon Lardons
175 grams
Risotto Rice
15 grams
Vegetable Stock Paste
(ContainsCelery)200 grams
Monkfish Medallions
(ContainsFish)120 grams
Peas
10 grams
Butter
(ContainsMilk)40 grams
Grated Hard Italian Style Cheese
(ContainsMilk, Egg)40 grams
Pea Shoots
Not included in your delivery
450 milliliter(s)
Water for the Risotto
1 tbsp
Olive Oil for the Dressing
Preheat your oven to 200°C. Boil your kettle then pour the boiling water for the risotto (see ingredients for amount) into a measuring jug. Zest and halve the lemon. Halve the baby plum tomatoes. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium-high heat (if you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later). When hot, add the bacon lardons and stir-fry until golden, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Then add the garlic and stir-fry for another 1 min. Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins. IMPORTANT: Cook lardons thoroughly.
Next, add the boiled water and the vegetable stock paste to the pan, stirring well to combine. Bring back up to the boil, then pop a lid on the dish (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins. Your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle. Meanwhile, in a medium bowl, mix together the olive oil for the dressing (see ingredients for amount) and a squeeze of lemon. Season with salt and pepper and leave the dressing aside.
About 10 mins before the risotto is ready, heat a drizzle of oil in a large frying pan on high heat. When hot, add the monkfish pieces to the pan. Season with salt and pepper and scatter over the lemon zest. Cook the monkfish pieces for 3-4 mins each side, adjusting the heat as necessary. When cooked, transfer to a plate and cover to keep warm. IMPORTANT: Wash your hands and equipment after handling raw fish. The monkfish is cooked when opaque in the middle.
When ready, remove from the oven and stir in the peas, butter, half the mint and half of the grated hard Italian style cheese. Squeeze in some lemon juice, taste and add more salt, pepper or lemon if needed. TIP: Add a splash of water if it has become a bit thick.
When everything is ready, divide the risotto between your bowls, lay the monkfish medallions on top and sprinkle the remaining cheese and mint on top to finish. Pop the pea shoots and baby plum tomatoes into the dressing bowl, toss to coat and serve alongside. Enjoy!