Type to search

Poached monkfish rollard with braised black-eyed pea and sweet honey mustard

epicure 24 April 2013
Share
Cuisine
Type of Meal
Vegetarian-friendly
Difficulty
Speed

It’s been labelled as the ‘poor man’s lobster’ and has an ugly head. But look beyond its exterior and you’ll discover a versatile fish with a tender texture that absorbs the flavours of accompanying sauces readily.

It’s been labelled as the ‘poor man’s lobster’ and has an ugly head. But look beyond its exterior and you’ll discover a versatile fish with a tender texture that absorbs the flavours of accompanying sauces readily.

Serves 2 Prep time 10 minutes
Cooking time 15 minutes

200g monkfish, deboned
pinch salt and pepper
2 tsp orange peel
2 tbsp orange juice
1 litre extra virgin olive oil

White wine braised black-eyed peas
3 tbsp white onion, diced
80g black-eyed peas, soaked overnight
5g fresh parsley, chopped
2 ripened Roma tomatoes, deseeded and
cut into cubes
2 cups white wine
1 cup vegetables stock
2 tbsp unsalted butter
pinch salt and pepper

Sweet honey mustard
2 tsp white onions, diced
½ cup white wine
½ cup double cream
1 tbsp wholegrain mustard
2 tsp pure honey
½ cup unsalted butter

• Season monkfish with salt, pepper, orange peel and orange juice. Fold the monkfish into an 8cm rollard and secure with an butcher rope.
• Warm a pot with olive oil on the stove at 80°C. Submerge monkfish into the pot of olive oil. Immediately transfer the pot into a preheated oven to bake at 140°C for 15 minutes.
• Meanwhile, heat up a non-stick pan with oil. Fry diced onions till fragrant. Add black-eyed peas, parsley, tomatoes, white wine, vegetable stock. Simmer till dry. Then add in butter. Season. Set aside.
• For the sweet honey mustard: Heat up a small pot over high heat with white wine and onions. Simmer till almost all the liquid has evaporated before lowering the heat. Add cream, mustard and honey. Using a cake whisk, whisk in the butter, bit by bit. Season to taste. • Serve the cooked monkfish with the black-eyed peas and sweet honey mustard.

Leave a Comment

Your email address will not be published. Required fields are marked *

Discover other publications