Seared Monkfish Medallions on Lemon Risotto

Heat a drizzle of oil in a medium frying pan on medium-high heat. 

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Once golden, pour away any excess fat and stir the onion marmalade into the pan along with the water (see pantry for amount). Bubble until sticky, 30-60 secs, then transfer to a bowl and set aside - this is your bacon jam.

Set the pan aside for later.

Pour the boiled water for the stock (see pantry for amount) into a large measuring jug. Stir in the vegetable stock paste - this is your stock.

Heat a drizzle of oil in a large, wide-bottomed saucepan on medium heat.

Once hot, add the shallot and season with salt and pepper. Cook, stirring, until softened, 5-6 mins.

Stir in the garlic and cook for 1 min more.

Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.

Pour in a third of the stock and stir to combine.

Bring to the boil and simmer until absorbed, then repeat with the remaining stock, a third at a time. Stir occasionally. The total cooking time should take 20-25 mins and your risotto is done when the rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

When the rice has about 5 mins remaining, wipe out the (now empty) frying pan and pop on 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 pieces for 3-4 mins each side, adjusting the heat as necessary.

When cooked, remove the pan from the heat. Add a pinch of lemon zest and a squeeze of lemon juice. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.