Whole Roast Monkfish Tail

Name: Whole Roast Monkfish Tail
Total time: 60 min
Ingredients: 50g butter; 1 monkfish tail, skin and membrane removed (1.5-2kg), or 2 smaller tails (750g-1kg each); juice of 1 lemon; 400g flat mushrooms, stalks removed, caps thinly sliced; 200g chestnut mushrooms, stalks removed, caps thinly sliced; sea salt; freshly ground black pepper; 2 tbsp vegetable oil; 3 shallots, peeled and sliced; 1 garlic clove, sliced; 100ml Madeira wine; 375ml good-quality chicken stock; 1/4 bunch of thyme, tied with a string; 10g dried porcini mushrooms; 50ml double cream

www.marcuswareing.com

Impress loved ones with this Roasted Monkfish Recipe from Marcus Wareing. It takes just an hour from start to finish and will have everyone salivating.

View full recipe on www.marcuswareing.com

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Ingredients

50g butter
1 monkfish tail, skin and membrane removed (1.5-2kg), or 2 smaller tails (750g-1kg each)
juice of 1 lemon
400g flat mushrooms, stalks removed, caps thinly sliced
200g chestnut mushrooms, stalks removed, caps thinly sliced
sea salt
freshly ground black pepper
2 tbsp vegetable oil
3 shallots, peeled and sliced
1 garlic clove, sliced
100ml Madeira wine
375ml good-quality chicken stock
1/4 bunch of thyme, tied with a string
10g dried porcini mushrooms
50ml double cream