Ingredients:
4 x 175g fillets monkfish, trimmed
1 teaspoon black garlic salt
1 tablespoon dried porcini mushroom powder
1 tablespoon finely chopped parsley
Broighter gold rapeseed oil for cooking
6 large Comber Early potatoes scrubbed
1 large leek
Vegetable stock
150ml dry local cider
1 shallot finely chopped
50ml double cream
100g butter
2 tablespoons chopped chives
Method:
Mix the garlic salt with the porcini mushroom powder and parsley and mix in a tablespoon of oil. Coat the monkfish with the mixture. Slice the potatoes into thin wafers and wrap around the fish.
Heat a couple of tablespoons of oil in a pan and add the fish. Cook for about 8 minutes turning frequently for even cooking. For the last minute of cooking add some butter to the pan to make the fish golden.
Slice the leeks into lozenges and place in a bowl of cold water and allow to float to let off any dirt. Pack into a pan and cover with stock. Cook gently until cooked. Drain.
Boil the cider with the shallot until the liquid has evaporated and add the cream. Bring to the boil then lower the heat. Whisk in the butter a little at a time and then finish with the chives.
Place leeks on a plate, slice the fish and add to the plate with the sauce.
