Roasted monkfish served with chestnuts and shredded sprouts

Roast stuffed monkfish with chestnuts

Name: Roast stuffed monkfish with chestnuts
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4-6
Ingredients: 1 x 1.5kg monkfish tail boned and trimmed; 600g good quality pork sausage meat; 1tbs chopped fresh thyme and or oregano leaves; 1tbs chopped parsley; 8 slices of prosciutto or 100-150g caul fat; Salt; Freshly ground black pepper; 180g unsalted butter, cut into rough cubes; 150g chestnuts ( vacuum packed or frozen), halved; 2tbs chopped soft herbs, chervil, chives, parsley etc; The juice of half a lemon

Recipe by Mark Hix

Serves:: 4-6
Prep Time:: 10 mins
Cook Time:: 40 mins

Monkfish is a great meaty fish and with a meaty pork sausage meat stuffing, it just tastes so Christmassy. I made it for friends the other day and they loved it and are ordering monkfish from Rockfish online as an alternative to the boring Turkey. If you don’t fancy messing around with fresh chestnuts, I can highly recommend the frozen prepared ones from Waitrose which are really handy to keep in your freezer to grab a handful as and when.

I sometimes use caul fat to wrap around the fish to keep it together which you can order from a butcher. It's handy to keep frozen for wrapping meats or faggots etc and it dissolves during cooking, making whatever you wrap it in look great and neat.

I’ve served this with creamed shredded Brussels sprouts to give it that continued Xmas feel.

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Ingredients

1 x 1.5kg monkfish tail boned and trimmed
600g good quality pork sausage meat
1tbs chopped fresh thyme and or oregano leaves
1tbs chopped parsley
8 slices of prosciutto or 100-150g caul fat
Salt
Freshly ground black pepper
180g unsalted butter, cut into rough cubes
150g chestnuts ( vacuum packed or frozen), halved
2tbs chopped soft herbs, chervil, chives, parsley etc
The juice of half a lemon

Method

Preheat the oven to 200C/185C fan/gas mark 6.

Mix the herbs with the sausage meat then sandwich the two monkfish fillets back together with the sausage meat. Season the dish and wrap in the prosciutto or 2-3 layers of caul fat around the monkfish and tie with string or butchers bands and place on a baking tray. Brush with oil.

Bake for about 30-40 minutes and test with a skewer by inserting it in the thickest part and if it’s hot in the middle it’s cooked.

Heat the butter in a frying pan until foaming then stir in the chestnuts, parsley and lemon juice and remove from the heat.

To serve cut the monkfish with a sharp knife Into 2cm spices and arrange on a serving dish. Spoon the sauce over and serve.

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Monkfish Whole Tail

Serves 2 - Min 400g

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Mark Hix

Mitch is a huge fan of Mark’s, calling him one of the best fish chefs in the world. The two have been friends for years, and Mark has been cooking with fish from our Online Seafood Market since the day we opened. You can experience it for yourself at his fantastic chef’s table events at his beautiful home in Lyme Regis.

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