Monkfish fishcakes with crispy pancetta, roasted cherry tomatoes and tossed seasonal salad leaves
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.
- Summer Vegetable Minestrone with Crispy Skinned Grey Mullet
- Iced Coffee Torte
- Five Spice Duck Breast
- Recipes
- Olive Bread Recipe
- Bellini Cocktail
- Marinated rump steak with Tuscan potatoes and French beans
- Sauteed prawns with artichokes
- Chicken with a mustard cream sauce
- Summer Fresh Salmon Salad with Tarragon Cream Dressing
- Grilled marinated lamb chops with garlic butter balls
- Seabass, curly cale and herby hollandaise
- Linguine with prawns, tomatoes and garlic
- Herb Crusted Lamb Chops with fried polenta and roasted cherry tomatoes
- Creamy trout, leek and asparagus risotto
- Monkfish fishcakes with crispy pancetta
- Slow-cooked breast of lamb, spiced squash, cavolo nero and toasted hazelnuts
- Spinach, Ricotta and Macaroni Pie
- Bitter chocolate, coffee and cardamom truffle cake
- Waitangi Day Lamb
- Asparagus and anchovy antipasto
- Broad Bean and Feta Bruschetta
- Indian Spiced Swede Cakes
Get £25 to spend on wine!
| Your basket is empty | |
| Forgotten password? | |
| Sign up | |
Testimonials
We've been buying wine from Karl since 2006 and have always appreciated his sensible advice and wide ranging knowledge. We have bought a broad range, from everyday quaffing wine through...
Read more...