Monkfish with black pudding, butternut squash puree and cabbage

This is an incredibly simple recipe which tastes and looks goooood.  Definitely one to cook if you’re looking to impress but don’t want to spend hours in the kitchen. 

Monkfish is a deliciously sweet and meaty fish which is well worth spending a bit extra for.  However, if you do want to save money then cod, sea bass or halibut would also work.

What you will need (serves 2)

  • 2 monkfish tails
  • ½ butternut squash
  • ½ savoy cabbage
  • 1 ring of black pudding cut into discs
  • ¼ lemon (seeds removed)
  • 1 garlic clove finely chopped
  • 50ml chicken stock
  • Olive oil
  • Butter
  • Salt and pepper to taste
  • Glass of wine for drinking (optional but recommended).

Step 1

Fill a large saucepan with water, add salt and bring to the boil.

Cut off the top and bottom of your butternut squash so both ends are flat.  Cut the squash in half and scrape out the seeds using a spoon. Next, remove the hard outer skin using a peeler or sharp knife.

Chop the squash into small cubes and add to the saucepan to cook for 8 minutes or until soft.

Drain the squash and blend in a food processor with 30g of butter and the remaining garlic until really smooth.  Tip back into the saucepan and season to taste.

Have a drink of wine to congratulate yourself on making it this far.

Step 2

Slice the cabbage into half and remove the tough outer leaves and stem.  Finely dice the cabbage using a sharp knife.  Add a tablespoon of butter to a hot non-stick frying pan and cook until foaming.  Add the cabbage and half the garlic and cook for 2 minutes.  Add the chicken stock and cook for a further 5-7 minutes or until tender. Once cooked, season to taste.

That wine isn’t going to drink itself, have another sip/gulp.

Step 3

Fry the monkfish in butter and olive oil for 5-6 minutes or until nicely browned. De-glaze the pan with the lemon and season. Leave the monkfish to rest for 3-4 minutes.

While the monkfish is resting, gently heat through the butternut squash puree, cabbage and fry the black pudding in olive oil for a couple of minutes until crisp.

Everything looks amazing and you deserve some more wine.

Step 4 – plating up

Add 2-3 tablespoons of the butternut squash puree to each plate.  Using the back end of the spoon swipe the puree across the plate to make it look extra fancy.  Place the monkfish on top of the puree.  Add the black pudding, spoon the cabbage onto the plate and serve!

Spectacular effort – finish off what’s left of your wine.

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Wine and Dine

I would recommend a Chardonnay such as the La Grande Nuit (£7 from Sainsbury’s) or Macon Village Chapelle aux Loups (£9 from Waitrose) to go with this dish.

 


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