Roast monkfish with buttered savoy cabbage, vermouth and clams | olivemagazine
Try this sophisticated, warming monkfish dish from chef Martin Wishart for dinner. It's surprisingly simple to make, given the impressive end result!
Ingredients
- 1 savoy cabbage
- 250g unsalted butter cold and diced
- 4 shallots finely sliced
- 150ml white wine
- 150ml Noilly Prat vermouth
- 300ml fish stock
- 250ml double cream
- 36 clams cleaned
- 900g monkfish tail fillets skinned
- small bunch flat-leaf parsley
- for dusting plain flour
- olive oil
- 1 lemon juiced
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