Roast monkfish with buttered savoy cabbage, vermouth and clams
Try this sophisticated, warming monkfish dish from chef Martin Wishart for dinner. It's surprisingly simple to make, given the impressive end result!
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Cooking tools:
- Fine-mesh sieve
- Kitchen scale
- Colander
- Skillet
- Saucepan
- Pot
- Roasting pan
- Whisk
- Chef's knife
- Cutting board
- Oven
- Stove
- Serving bowl
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
- olive oil
- 1 lemon juiced
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