Ingredients
- 1 medium sized monk fish tail – about 4 lbs
- 1 lb cooking chorizo sausages
- 3 lemons
- 4 shallots
- 4 romano peppers
- ½ lb smoked bacon
- 2 bulbs fennel
- 1 bulb garlic
- Small bunch chives
- 2 red chillis
- 2 baby gem lettuces
- ½ lb shiitake mushrooms
- Small bunch parsley
- 1 bottle white wine
- A splash of sherry vinegar
Method
Wearing gloves, lay the monk fish on a chopping board . Pull the skin off the monk fish, using a wet cloth. Remove the membrane.
Use the anatomy to fillet the fish – the idea is to remove the central bone using a single cut.
Take the main, central monk fish loin and
Make a T shaped cut. Open the fish up, ready for the stuffing to be added.
Next, place the peppers in a baking tray and cover with olive oil and salt, make sure the peppers are fully covered.
Put the peppers into a Traeger or oven at a very high heat – 250c – and let them cook for 20-30 minutes, or until blackened
Mise en place:
Slice the shiitake mushrooms and the shallots. Dice the fennel. Dice the chorizo into small ¼ inch pieces.
Dice the smoked bacon into small pieces.
Chop the parsley. Coarsely chop a clove of garlic.
Stuffing:
Add olive oil to a frying pan. Add the chorizo, bacon, shallots, fennel, garlic and a couple of knobs of butter to the pan and stir.
Once the vegetables have softened, add the mushrooms and stir well for 5 minutes.
Add the chopped parsley and some salt and black pepper.
Taste to season.
Add a splash of wine and a squeeze of lemon juice and leave to cook for two minutes. When cooked, allow to rest and cool.
The basting oil:
Add Parsley, a clove of garlic, lemon juice, a cup of olive oil to a blender and blend until combined.
Once the stuffing has cooled, add to the centre of the monk fish.
Using string, tie a slip not around one end of the fish, and repeat all the way along the fish.
On a baking tray, add olive oil and slices of lemon. Place the tied monk fish onto the lemon slices. This will stop the fish from sticking to the tray. Season the fish with salt and pepper and baste well with the blended parsley sauce.
Place the fish into the oven for 15 minutes.
Red pepper sauce:
Chop one red chilli.
Add, garlic, shallots and butter to a blender.
Remove the seeds from the peppers and strip the skins. Add the peppers to the blender, with a splash of Sherry vinegar and white wine. Blend until smooth.
Taste to season.
After 15 minutes, baste the fish again. Put back into the oven for 3 minutes.
Next, add 3 knobs of butter to a hot pan. Cut a baby gem lettuce in half and add to the pan, flat side down.
Remove the monk fish from oven. Allow to rest for 5 minutes.
Add the pepper sauce to a pan, with a little water and warm through.
Turn the lettuces over, add a squeeze of lemon juice, a little white wine, let it cook for 3 – 4 minutes, until charred.
Next, very finely, cut some chives.
Remove the monk fish from the baking tray, remove the string and calve.
Add a sprinkling of chives to the pepper sauce.
Serve.