Whole Roast Monktail, Anya Potatoes And Garlicky Sauce Recipe
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
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Cooking tools:
- Immersion blender
- Carving knife
- Cooling rack
- Fine-mesh sieve
- Roasting pan
- Oven
- Refrigerator
- Plate
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Aluminum foil
- Serving platter
- Pepper mill
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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