4 medallions of monkfish
4 x 30g pieces of red mullet fillets, cut in half
4 x 50g pieces of salmon
1 small bulb fennel, cut in half then thinly sliced
4 plum tomatoes peeled, de-seeded, chopped & diced
150g sliced shallots
1 red pepper, de-seeded and thinly sliced
3 cloves garlic, thinly sliced
2 tsp tomato paste
Three large pinches of saffron
4g sea salt
12 turns of fresh milled black pepper
200ml olive oil
25g butter
300ml white wine
100ml Noilly Pratt
50ml Pernod
2 bay leaves
1tsp chopped thyme
1tsp chopped parsley
1tsp chopped tarragon
1tsp chopped chervil
1tsp chopped chives
Lemon juice
Place a large pan on a medium heat, then after a few seconds add the olive oil, followed by half of the butter. Once melted, add the pepper & fennel and cook for 3-4 minutes with no colour keeping the the lid on. Add the shallots, garlic, bay leaves, thyme, seasoning and cook until the shallots and garlic are just soft with no colour for approx. 2 minutes.
Then add the white wine, Noilly Pratt, saffron, Pernod, tomato dice and puree. Reduce this by half and season the fish with the remaining salt and pepper. Add the monkfish first and cook for 3-4 minutes. Then add the salmon, cook for 2 minutes, then turn both the monkfish and salmon over. Add the mullet and lemon juice to the pan, cook for a further 2-3 minutes and then add all the herbs.
Leave it to stand off the heat for a minute with the lid on before serving.
4 medallions of monkfish
4 x 30g pieces of red mullet fillets, cut in half
4 x 50g pieces of salmon
1 small bulb fennel, cut in half then thinly sliced
4 plum tomatoes peeled, de-seeded, chopped & diced
150g sliced shallots
1 red pepper, de-seeded and thinly sliced
3 cloves garlic, thinly sliced
2 tsp tomato paste
Three large pinches of saffron
4g sea salt
12 turns of fresh milled black pepper
200ml olive oil
25g butter
300ml white wine
100ml Noilly Pratt
50ml Pernod
2 bay leaves
1tsp chopped thyme
1tsp chopped parsley
1tsp chopped tarragon
1tsp chopped chervil
1tsp chopped chives
Lemon juice
Place a large pan on a medium heat, then after a few seconds add the olive oil, followed by half of the butter. Once melted, add the pepper & fennel and cook for 3-4 minutes with no colour keeping the the lid on. Add the shallots, garlic, bay leaves, thyme, seasoning and cook until the shallots and garlic are just soft with no colour for approx. 2 minutes.
Then add the white wine, Noilly Pratt, saffron, Pernod, tomato dice and puree. Reduce this by half and season the fish with the remaining salt and pepper. Add the monkfish first and cook for 3-4 minutes. Then add the salmon, cook for 2 minutes, then turn both the monkfish and salmon over. Add the mullet and lemon juice to the pan, cook for a further 2-3 minutes and then add all the herbs.
Leave it to stand off the heat for a minute with the lid on before serving.
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