Featured Producer:
Claire's Handmade
Slow-cooked chutneys for rich intense flavours, Quickly-cooked jams for fresh fruit taste, No artificial preservatives, flavourings or colourings, Handmade Ingredients are of best quality and locally-sourced.
Our Producers:
Subscribe to our Newsletter
River Cottage - a better understanding of nature and the origins of what we eat.www.rivercottage.net
Pancetta wrapped monkfish tails
The great thing about Brookside is that it is a one stop shop for the main ingredients that go into this impressive dish – we’ve highlighted them.
Serves 2
• 1 medium sized monkfish tail loin - skinned and membrane removed. (Cut into 2 equal sized pieces)
• 3 roasted red peppers, cut in half
• 4 slices of Cumbrian pancetta
• 1 clove garlic, crushed
• ½ pack casale paradise risotto mix - available in various flavours. (We used porcini mushroom but the shellfish variety would also work extremely well here).
• Olive oil
• 1 shallot/ ½ small onion – finely diced
• 500ml fish stock (made from a stock cube or fresh if you have it) piping hot and a splash of white wine mixed together
• Salt and pepper
1. Butterfly the fish fillets by cutting them open through the middle (lengthways) leaving a slight hinge.
2. Stuff them with the roasted peppers.
3. Close them over the peppers and season the fish with ground pepper.
4. Wrap the fish using 2 rashers of pancetta for each fillet.
5. Wrap the fish parcels with cling film and chill in the fridge for at least 20 minutes. (This part of the recipe could be done the day before and chilled over night.)
6. For the risotto – put a splash of oil in a sauce pan. Gently fry the onion and garlic until soft.
7. Add the risotto rice and stir to coat it with oil.
8. Add a ladle full of stock to the rice. Stir it around until it is absorbed. When it is, add another ladle full. Continue in this fashion until you use up all the stock. As you go along, you can gradually increase the amount of stock you add each time but it is important to keep stirring the rice. This will break down the starch in the rice to give you a lovely creamy risotto.
The process should take about 20 minutes.
9. Meanwhile, seal the monkfish all over in a hot frying pan with a little oil. Roast in a hot oven at 220 degrees for 15 minutes.
Taste the risotto to check it’s cooked and add seasoning if necessary. Serve with the fish and garnish with pesto if you wish.
Ricky Andalcio - Zest Harbourside and Zest Restaurant Chef
Serves 2
• 1 medium sized monkfish tail loin - skinned and membrane removed. (Cut into 2 equal sized pieces)
• 3 roasted red peppers, cut in half
• 4 slices of Cumbrian pancetta
• 1 clove garlic, crushed
• ½ pack casale paradise risotto mix - available in various flavours. (We used porcini mushroom but the shellfish variety would also work extremely well here).
• Olive oil
• 1 shallot/ ½ small onion – finely diced
• 500ml fish stock (made from a stock cube or fresh if you have it) piping hot and a splash of white wine mixed together
• Salt and pepper
1. Butterfly the fish fillets by cutting them open through the middle (lengthways) leaving a slight hinge.
2. Stuff them with the roasted peppers.
3. Close them over the peppers and season the fish with ground pepper.
4. Wrap the fish using 2 rashers of pancetta for each fillet.
5. Wrap the fish parcels with cling film and chill in the fridge for at least 20 minutes. (This part of the recipe could be done the day before and chilled over night.)
6. For the risotto – put a splash of oil in a sauce pan. Gently fry the onion and garlic until soft.
7. Add the risotto rice and stir to coat it with oil.
8. Add a ladle full of stock to the rice. Stir it around until it is absorbed. When it is, add another ladle full. Continue in this fashion until you use up all the stock. As you go along, you can gradually increase the amount of stock you add each time but it is important to keep stirring the rice. This will break down the starch in the rice to give you a lovely creamy risotto.
The process should take about 20 minutes.
9. Meanwhile, seal the monkfish all over in a hot frying pan with a little oil. Roast in a hot oven at 220 degrees for 15 minutes.
Taste the risotto to check it’s cooked and add seasoning if necessary. Serve with the fish and garnish with pesto if you wish.
Ricky Andalcio - Zest Harbourside and Zest Restaurant Chef
