Roast Monkfish, pan-fried leek,pepper & sweetcorn with a smoked bacon cream sauce by Siobhán Devereux Doyle

Name: Atlantis of Kilmore Quay
Address: Strandfield Business Park, Rosslare Road, Wexford, Outside US, Y35R894, Ireland
Telephone: 053 9123309
Price range: $$

Method

1. Place fillet of monkfish in roasting tray.
2. Season with salt, pepper & garlic salt, drizzle with olive oil and rub it into the fish.
3. Put 3 or 4 small pieces of butter on the fish.
4. Squeeze the lemon juice over fish. You can also cut the left over lemon and place it around the fish for extra flavour.
5. Place fish in preheated oven at 180C for 20 minutes.
6. Start the sauce with a little bit of butter and oil in a hot saucepan.
7. Add in the diced onions and rashers, and leave until brown.
8. Pour in white wine, and leave for about 30 seconds before adding into the cream.
9. Leave to boil.
10. To begin the pan-fried vegetables, put some butter and oil into a pre-heated pan.
11. First, add the leak and season with salt and pepper. Leave for about 1 minute.
12. Add the peppers and sweet corn to the pan.
13. When taken out of the oven, it is good to let the monkfish rest in its juices.
14. Now, it’s time to plate up. Enjoy!

Ingredients

2 Fillets of Monkfish
250 ml Cream
Half red pepper
Quarter leek (chopped)
85 g Sweetcorn
6 Streaky rashers (chopped)
113 ml White Wine
Half onion (diced)
Half lemon (juiced)
Seasoning: salt, pepper, garlic salt, olive oil, butter

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Roast Monkfish, pan-fried leek,pepper & sweetcorn with a smoked bacon cream sauce by Siobhán Devereux Doyle

Prep time: 10

Cooking time: 20

Serves: 2

Roast Monkfish, pan-fried leek,pepper & sweetcorn with a smoked bacon cream sauce by Siobhán Devereux Doyle

Ingredients
Method

2 Fillets of Monkfish
250 ml Cream
Half red pepper
Quarter leek (chopped)
85 g Sweetcorn
6 Streaky rashers (chopped)
113 ml White Wine
Half onion (diced)
Half lemon (juiced)
Seasoning: salt, pepper, garlic salt, olive oil, butter

1. Place fillet of monkfish in roasting tray.
2. Season with salt, pepper & garlic salt, drizzle with olive oil and rub it into the fish.
3. Put 3 or 4 small pieces of butter on the fish.
4. Squeeze the lemon juice over fish. You can also cut the left over lemon and place it around the fish for extra flavour.
5. Place fish in preheated oven at 180C for 20 minutes.
6. Start the sauce with a little bit of butter and oil in a hot saucepan.
7. Add in the diced onions and rashers, and leave until brown.
8. Pour in white wine, and leave for about 30 seconds before adding into the cream.
9. Leave to boil.
10. To begin the pan-fried vegetables, put some butter and oil into a pre-heated pan.
11. First, add the leak and season with salt and pepper. Leave for about 1 minute.
12. Add the peppers and sweet corn to the pan.
13. When taken out of the oven, it is good to let the monkfish rest in its juices.
14. Now, it’s time to plate up. Enjoy!

Ingredients

2 Fillets of Monkfish
250 ml Cream
Half red pepper
Quarter leek (chopped)
85 g Sweetcorn
6 Streaky rashers (chopped)
113 ml White Wine
Half onion (diced)
Half lemon (juiced)
Seasoning: salt, pepper, garlic salt, olive oil, butter

Method

1. Place fillet of monkfish in roasting tray.
2. Season with salt, pepper & garlic salt, drizzle with olive oil and rub it into the fish.
3. Put 3 or 4 small pieces of butter on the fish.
4. Squeeze the lemon juice over fish. You can also cut the left over lemon and place it around the fish for extra flavour.
5. Place fish in preheated oven at 180C for 20 minutes.
6. Start the sauce with a little bit of butter and oil in a hot saucepan.
7. Add in the diced onions and rashers, and leave until brown.
8. Pour in white wine, and leave for about 30 seconds before adding into the cream.
9. Leave to boil.
10. To begin the pan-fried vegetables, put some butter and oil into a pre-heated pan.
11. First, add the leak and season with salt and pepper. Leave for about 1 minute.
12. Add the peppers and sweet corn to the pan.
13. When taken out of the oven, it is good to let the monkfish rest in its juices.
14. Now, it’s time to plate up. Enjoy!