Monkfish fishcakes with crispy pancetta, roasted cherry tomatoes and tossed seasonal salad leaves

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Recipe submitted by Christine Davey:

"I love cooking and I adore fish, it appears on my supper menu at least 3 times a week!  Monkfish is one of my all time favourites, and as a treat I use it as an alternative to cod or haddock in my fishcake recipe, topped with a poached egg - in the words of Nigel Slater old-fashioned but faintly reassuring!"

elwood wines recommends the Saumur Rouge 2009 Domaine Langlois-Château to serve with this - try chilling the wine in the fridge first for about half-an-hour!

Ingredients

300g potatoes such as Maris Piper or Desiree

100 g monkfish tail,

A small handful of finely chopped fresh parsley

2 eggs (1 for poaching)

1 lemon

Olive oil

1 tablespoon plain flour (extra for dusting)

cherry tomatoes on the vine

100g cubed Pancetta

Fresh Seasonal Salad Leaves

Classic French Dressing

Good Balsamic for drizzling on the side

Method

Boil the potatoes in a pot of salted water.

Meanwhile roast the monkfish tail and the cherry vine tomatoes in a medium oven seasoned with salt and freshly ground pepper for 15-20 mins.

Drain the potatoes and return to the pot to let them steam dry for a minute.  Mash.

When the potatoes are cooled place into a bowl and flake the fish into it with 1 tbsp of flour.

Add the egg and chopped parsley and season to taste.

Finely grate in the lemon zest, then mix up really well.

Divide your fish cakes into four.

Dust a plate with a little of the extra flour.

Lightly shape and pat into circles about 2cm thick, dusting with flour as you go.

Place on a clean plate - also dusted with a little flour.

Pop into the fridge for an hour before cooking (this will allow them to firm up).

Pan-fry the fishcakes in a large frying pan with a glug of good olive oil.

Cook for 3-4 minutes on a medium heat on each side or until crisp and golden.

Meanwhile pop a fresh egg into a pan of boiling water to soft poach.

Pan fry the cubed pancetta until crispy - drain on kitchen paper and keep warm.

Place the soft poached egg on top of the fishcake and serve with the tossed salad leaves and roasted tomatoes scattered with the crispy pancetta.

Drizzle some good Balsamic on the side.

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