Monkfish with Petit Pois a la Français
Monkfish with Petit Pois a la Français...complete with lettuce cooked with butter, shallot, garlic, vermouth and fish stock.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Skillet
- Saucepan
- Pot
- Colander
- Chef's knife
- Cutting board
- Spoon
- Plate
Ingredients
- 2 x 200g monkfish
- 15ml vegetable oil
- 25g butter
- Salt
- 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
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