Rosemary infused monkfish on barigoule of white beans, mushroom velouté and endive

Here is a recipe for delicious monkfish, served with tasty beans and a velvety mushroom velouté. The dish is complemented by endive, an underrated vegetable in our opinion! If you don’t have a vacuum machine, simply place the endive in a plastic bag and seal, then leave to marinate until it’s time to serve. The dish will serve about 10 guests.

Rosemary Seared Monkfish

• 1,5 kg Monkfish on the bone
• Coarse sea salt
• Raw cane sugar
• Butter
• Rapeseed oil
• 2 sprigs Rosemary
• 4 cloves of garlic

Trim the membranes off the monkfish tail. Cure in salt and sugar for 2 hours. Rinse the salt off and wipe the monkfish with kitchen paper. Fry the fish in butter and rapeseed oil in a very hot pan. Finish with rosemary and crushed garlic. Lift onto a rack and bake in the oven at 90 degrees to 50°C in the middle of the fish. Slice into portions just before serving.

Barigoule on white beans, potatoes and turnip

• 250 g  White beans (dried)
• 1           Baking potato
• 1           Turnip
• 2          Cloves of garlic
• 100 g   Pancetta
• 100 ml Olive oil
• 50 g      Butter
• 100 ml Mushroom stock
• 20 g      Chives

Pressure cook the beans in water for 20 minutes. Open the lid (letting the steam out first) and add salt to the water, then leave the beans to cool in the water. Peel, slice and dice the potatoes, turnip and pancetta. Chop the garlic finely. Fry the pancetta and garlic in olive oil, then add the turnip and potatoes and fry well. Add the beans and mushroom stock. Bring to the boil, mixing the ingredients, then season with butter, salt and vinegar.

Mushroom velouté

• 2            Banana shallots
• 1            Clove of garlic
• 3           Sprigs of Thyme
• 200 ml White wine
• 200 ml Oloroso Sherry
• 300 ml Mushroom stock
•               Tabasco
•               Sherry vinegar
• 100 g    Butter
• 200 ml Double cream
• 50 g      Trout roe

Simmer the cream in a saucepan (reduce somewhat).

Peel and slice the onion and garlic. Sweat at medium temperature in butter and thyme in a saucepan.
Add the sherry and bring to the boil. Add the mushroom stock and reduce by half.
Strain and season with salt, vinegar and Tabasco. Mix in the butter and the reduced cream. Season to taste and add the trout roe.

Herb oil

• 30 g Chives
• 50 g Spinach
• 200 ml Rapeseed oil

Blend everything in a Vitamix (food processor) until the oil is hot and all the herbs have dissolved completely.
Strain and mix into the sauce when serving.

Vinegar cooked onions

• 12 Burretana onions
• Olive oil
• Butter
• Vinegar

Peel and cut the onions in half. Fry them in butter and olive oil until nicely browned. Deglaze with vinegar and season with salt.

Broccolini and pickled endive

• 10 broccolini stems
• 2 tbsp Lemon juice
• 2 tbsp Olive oil
• 50 ml Water

• 2 Red endive
• 50 ml Pickling liquid

Peel the broccolini and cover with damp paper.
Before serving, fry the broccolini in a dry pan and finish with the lemon mixture (lemon, olive oil and water) and leave to cook.
Pick the leaves of the endive and put them in a vacuum bag together with the pickling liquid. Seal the bag and leave at room temperature.

Garnish

• 1/2 punnet of Nasturtium