Monkfish with Petit Pois a la Français - James Martin Chef

Name: Monkfish with Petit Pois a la Français - James Martin Chef
Ingredients: 2 x 200g monkfish; 15ml vegetable oil; 25g butter; Salt and pepper; Few sprigs of tarragon; 50g jamon; 125g butter; 1 shallot, diced; 1 clove garlic, chopped; 2 x little gem, quartered; 25ml vermouth; 50ml fish stock; 200g jersey royals, cooked and sliced; 100g fresh peas; 100g broad beans, podded; Few mint leaves, chopped; Few sprigs parsley, chopped; Heat a BBQ until it’s hot and the coals are white.; Pan fry the monkfish in oil for 3 minutes, and then flip, add the tarragon, butter and jamon, season, and cook for another 5 to 6 minutes in the pizza oven.; Char the lettuce on the BBQ.; To serve, pile the rest of the lettuce onto plates, top with the sauce and fish. Finish with the jamon.

www.jamesmartinchef.co.uk

Monkfish with Petit Pois a la Français...complete with lettuce cooked with butter, shallot, garlic, vermouth and fish stock.

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Ingredients

2 x 200g monkfish
15ml vegetable oil
25g butter
Salt and pepper
Few sprigs of tarragon
50g jamon
125g butter
1 shallot, diced
1 clove garlic, chopped
2 x little gem, quartered
25ml vermouth
50ml fish stock
200g jersey royals, cooked and sliced
100g fresh peas
100g broad beans, podded
Few mint leaves, chopped
Few sprigs parsley, chopped
Heat a BBQ until it’s hot and the coals are white.
Pan fry the monkfish in oil for 3 minutes, and then flip, add the tarragon, butter and jamon, season, and cook for another 5 to 6 minutes in the pizza oven.
Char the lettuce on the BBQ.
To serve, pile the rest of the lettuce onto plates, top with the sauce and fish. Finish with the jamon.