Whole Roast Monktail, Anya Potatoes And Garlicky Sauce Recipe | olivemagazine
This roasted monkfish dish is ideal if you want to cook up a restaurant-quality meal at home. It comes from London's floating seafood restaurant The Grand Duchess
Ingredients
- 1-1.2kg monkfish tail (ask your fishmonger to remove the skin and membrane)
- 1 tbsp greek yogurt
- 1kg Anya potatoes (or another waxy variety such as Pink Fir)
- 85ml extra-virgin olive oil
- 3 thyme sprigs
- 3 rosemary sprigs
- 3 whole garlic bulbs
- 50ml dry cider
- tin of anchovies (30g drained weight)
- ½ lemon juiced
- flat-leaf parsley finely chopped
- 2 heads of chicory leaves torn
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