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Archive of BBC Food Recipes

Pistachio-crusted monkfish with crushed potatoes and sauce vierge

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. For the monkfish, crush the pistachio nuts in a pestle and mortar. Place the crushed pistachios into a bowl with the flour, sesame seeds, salt and freshly ground black pepper and mix well.

  2. Spread the mixture out on a baking sheet and roll the monkfish in the mixture to coat all over.

  3. Heat the butter and oil in a frying pan and fry the fish until golden-brown and crisp on all sides, about 6-7 minutes.

  4. Meanwhile, for the crushed potatoes, bring a pan of water to the boil and cook the potatoes until tender, about 10-12 minutes. Drain and crush using the back of a fork. Stir in the butter and the chives.

  5. For the sauce vierge, heat all the ingredients in a pan until the tomatoes begin to break down.

  6. To serve, cut the monkfish in half. Place the potatoes onto a serving plate, top with the monkfish and drizzle over the sauce.

Ingredients

For the pistachio-crusted monkfish

  • 55g/2oz unsalted pistachio nuts, shells removed
  • 1 tbsp plain flour
  • 1 tsp sesame seeds
  • salt and freshly ground black pepper
  • 125g/4½oz monkfish tail, de-boned and trimmed
  • 25g/1oz butter
  • 1 tbsp olive oil

For the crushed potatoes

  • 100g/3½oz new potatoes, cut in half
  • 25g/1oz butter
  • 1 tbsp chopped fresh chives

For the sauce vierge

  • 6 ripe cherry tomatoes
  • 5 tbsp olive oil
  • handful fresh basil leaves, torn
  • ½ lemon, juice only
  • salt and freshly ground black pepper

Shopping List

Pistachio-crusted monkfish with crushed potatoes and sauce vierge

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Tins, packets and jars

Cooking ingredients

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Meat, fish and poultry


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