Monkfish Medallions in a Lemon and Chive Sauce
with Cinnamon and Salted Caramel Baked Pears
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
150 grams
Asparagus
2 slice(s)
Serrano Ham
125 grams
Baby Plum Tomatoes
1 unit(s)
Garlic Clove
1 unit(s)
Lemon
1 bunch(es)
Chives
200 grams
Monkfish Medallions
(Contains Fish)
75 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
2 unit(s)
Pear
1 sachet(s)
Ground Cinnamon
100 grams
Ricotta Cheese
(Contains Milk)
40 grams
Salted Caramel Sauce
(Contains Milk)
25 grams
Pecan Nut Halves
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
2 tsp
Sugar
20 grams
Butter
Nutritional information
Utensils
Instructions
Prepare your dessert (steps 7 and 8) before you start cooking your main course (you could even do this earlier in the day, if you wish). When you've finished your meal, follow step 9 and pop the pears in the oven to bake - they'll be ready for you to enjoy soon after!
Preheat your oven to 220°C/200°C fan/gas mark 7. Slice the potatoes into 1cm thick rounds (no need to peel) and pop them onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins.
Meanwhile, trim the bottom 2cm from the asparagus and discard.
Lay the Serrano ham slices on a board. Divide the asparagus between each slice across the middle, then wrap the ham around to create parcels.
Place them seam-side down on one side of a lightly oiled baking tray. Drizzle with oil and season with pepper.
Pop the tomatoes onto the other side of the tray. Drizzle with oil and season with salt and pepper. Set the tray aside.
Peel and grate the garlic (or use a garlic press). Quarter the lemon. Finely chop the chives (use scissors if easier).
About 10 mins before the potatoes are ready, remove them from the oven and turn them. Pop them back into the oven.
At the same time, slide the asparagus and tomato tray onto the middle shelf of the oven and roast until tender, 10-12 mins.
Once the veg has gone into the oven, heat a drizzle of oil in a large frying pan on high heat. Pat the monkfish dry with kitchen paper, then season with salt and pepper.
When hot, add the monkfish pieces to the pan. Cook the monkfish pieces for 3-4 mins each side, adjusting the heat as necessary.
When cooked, transfer to a plate to rest. Cover to keep warm. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
Pop the now empty frying pan back on medium heat with a drizzle more oil if needed (no need to wash). Add the garlic and fry for 30 secs.
Stir in the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount).
Bring to the boil then lower the heat and simmer until slightly thickened, 1-2 mins.
Remove from the heat and stir in half the chives. Squeeze in some lemon juice. Taste and season with salt and pepper if needed.
Share the monkfish out between your plates and spoon over the lemon and chive sauce.
Serve the potatoes and roasted veg alongside, as well as any remaining lemon wedges for squeezing over.
Sprinkle over the remaining chives to finish.
Enjoy!
Cut each pear in half lengthways. TIP: Leave the stems attached, this will look nicer for the final presentation.
Use a teaspoon to scoop out the core and pips. If your pears are firm, you may need to use a sharp knife to do this.
Transfef the pears to a baking dish, cut-side up. Sprinkle over the cinnamon and sugar then dot on the butter (see pantry for both amounts). TIP: If you don't have any butter, use a small drizzle of oil instead.
In a small bowl, combine the ricotta with half the salted caramel.
Roughly chop the pecans.
Then set everything aside until you've finished your dinner.
Once you've finished your dinner, pop the pears onto the middle shelf of your oven and bake until tender and golden, 20-25 mins.
Once ready, transfer the pears to your serving plates. Spoon the ricotta on top, sprinkle over the pecans and drizzle over the remaining salted caramel to finish.
Enjoy!
