HQ HOMEMADE Monkfish Ossobucco With Petits Pois A La Francaise

The last in the HQ Homemade series, GROW HQ Head Chef JB Dubois makes a delicious, summery supper combining simple methods with amazing ingredients.

Ingredients

  • 4x200g monkfish tails on the bone skinned
  • 40g smoked lardons (diced smoked streaky bacon)
  • 100g green peas
  • 1 head of baby gem lettuce
  • few fennel leaves for garnish
  • 1 pinch of sea salt
  • 1 teaspoon of rapeseed oil
  • 200g fish bones (cod, monkfish or any white fish)
  • 2 bay leaves
  • 1 small onion
  • 1/2 fennel bulb
  • 1 sprig of thyme

Step 1 - Fish Stock

Put the fish bones, the herbs and chopped vegetables in a stock pot. Cover with cold water, simmer on low heat for 10 minutes.
Take off the heat and allow to infuse for 10 further minutes. Pass the stock through a fine sieve.
Dry the monkfish tails in a kitchen paper and season with a pinch of sea salt. Fry the monkfish on one side for 2 to 3 minutes in a large non-stick frying pan with a teaspoon of oil.
Add the lardons and turn over the monkfish. Fry off for 2 to 3 minutes (do not colour the fish and bacon too much as this will discolour your light broth). Add the fish stock, cover and leave to simmer on a medium heat for 5 to 7 minutes.Turn the fish over, add the sliced baby gem lettuce and green peas.

Step 2 - Monkfish

Serve straight away in a large stew bowl topped with fennel leaves

Step 3 - Serve

Ingredients

  • 4x200g monkfish tails on the bone skinned
  • 40g smoked lardons (diced smoked streaky bacon)
  • 100g green peas
  • 1 head of baby gem lettuce
  • few fennel leaves for garnish
  • 1 pinch of sea salt
  • 1 teaspoon of rapeseed oil
  • 200g fish bones (cod, monkfish or any white fish)
  • 2 bay leaves
  • 1 small onion
  • 1/2 fennel bulb
  • 1 sprig of thyme

Step 1 - Fish Stock

Put the fish bones, the herbs and chopped vegetables in a stock pot. Cover with cold water, simmer on low heat for 10 minutes.
Take off the heat and allow to infuse for 10 further minutes. Pass the stock through a fine sieve.
Dry the monkfish tails in a kitchen paper and season with a pinch of sea salt. Fry the monkfish on one side for 2 to 3 minutes in a large non-stick frying pan with a teaspoon of oil.
Add the lardons and turn over the monkfish. Fry off for 2 to 3 minutes (do not colour the fish and bacon too much as this will discolour your light broth). Add the fish stock, cover and leave to simmer on a medium heat for 5 to 7 minutes.Turn the fish over, add the sliced baby gem lettuce and green peas.

Step 2 - Monkfish

Serve straight away in a large stew bowl topped with fennel leaves

Step 3 - Serve