Chargrilled Monkfish with Watercress, Mash and Oil
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Description
A beautiful and deliciously healthy dish.
Ingredients
At a glance
Difficulty
Moderate
Course
Main Courses
Serves
4
- 4 x 150g medallions of monkfish
- 4 portions of watercress mash (see below)
- 4 portions of blanched watercress
- 4 portions of roasted tomatoes
- 200ml watercress oil (see below)
The Mashed Potatoes with Watercress, Spring Onion and Cheddar:
(4 portions)
- 600g potatoes, peeled and diced
- 2 garlic cloves, chopped
- 50ml olive oil
- 50g butter
- 1 bag watercress (85g), chopped (originally recipe said 2 bags, stalks only)
- 4 spring onions, chopped
- 30g French mustard
- 100g grated cheddar cheese
- Sea salt and grated black pepper
The Watercress Oil:
- 1 bag watercress (85g), chopped (originally recipe said 1 x 75g bag, leaves only)
- 1/4 garlic clove
- 2 limes – juice of 1, zest from 2
- 150ml olive oil
- 1/2 teaspoon caster sugar
- 8 fresh basil leaves
- 10 sprigs of fresh coriander
Methods/steps
Season the monkfish with black pepper and salt, brush with oil and chargrill or barbecue for around 3-4 minutes, each side.
The Mashed Potatoes with Watercress, Spring Onion and Cheddar:
Boil the potatoes and garlic until soft enough to mash. Drain and mash.
Add olive oil and butter and stir well. Add chopped watercress, spring onions, mustard and cheese.
Season with salt and black pepper.
The Watercress Oil:
Blend all the ingredients together.
For a stylish presentation, layer the food, starting with a layer of watercress mash, then tomatoes followed by the blanched watercress, topped with the monkfish.
Drizzle watercress oil around the plate.
The Mashed Potatoes with Watercress, Spring Onion and Cheddar:
Boil the potatoes and garlic until soft enough to mash. Drain and mash.
Add olive oil and butter and stir well. Add chopped watercress, spring onions, mustard and cheese.
Season with salt and black pepper.
The Watercress Oil:
Blend all the ingredients together.
For a stylish presentation, layer the food, starting with a layer of watercress mash, then tomatoes followed by the blanched watercress, topped with the monkfish.
Drizzle watercress oil around the plate.
Reviews
Additional Tips
This dish makes an impressive main course and works equally well with tuna steaks.
The watercress oil can be served over grilled fish or shellfish. It keeps for up to 4 days in the fridge.