Monthly Archives: July 2011

Roast monkfish in pancetta corset

Monkfish is a bit of a luxury but it is the most delicious fish and has NO bones, making it one of the best choices for families. This recipe is super simple and looks brilliant!

Monkfish tail in its bright corset

Ingredients list:

  • Monkfish tail
  • Enough pancetta slices to cover it up
  • Ground pepper
  • cherry tomatoes, a baker’s dozen!
  • ground pepper
  • a little olive oil
Get the fishmonger to remove the skin.
Lay the tail in an oven proof dish and warm the oven.
Wrap it in several strips of bacon or pancetta.
Scatter clean cherry tomatoes around.
Drizzle a little olive oil, season with pepper.
Put in a hot oven (180°) for 15 minutes max – depending on size.
Best way is to carve it like a roast, in thick slices.
Nutrition note: Fish is a very healthy source of protein. This is lean and full of vitamin Bs, omegas, phosphorus and selenium. So great against ageing!

Lazy Sunday “tapas”

Lazy Sunday “tapas”

“Tapas” is what we used to eat at home on a Sunday evening when I was little. It is still the Sunday dinner default mode favoured by my parents when we all visit in summer and my children love it. For it is indeed more a mode of eating than a specific dish collection. Here are a few ideas but the combinations are endless:

  1. Herby squid rings
  2. Cheddar scones with mascarpone
  3. Tuna loin canapés with tapenade.
  4. Tender cod dumplings.
Ingredients list for the cod dumplings:
  • salted cod or “bacalao”500g
  • potatoes  250g
  • garlic clove 1
  • parsley 1 Tbsp
  • 2 egg yolks
  • Rapeseed oil for frying
  • Harissa or chilli paste ½ tsp
  • Thyme and bay leaf

Two or three days before, cover the salted cod with water and reserve in the fridge. Do not forget to change the water at least once a day.

On the day: drain and rinse the fish.

Cook the peeled potatoes in a steamer until soft.

Boil the fish into a pan with thyme and bay leaf. Cook for 15 to 20 minutes on low heat.

You can also cut the potatoes and cook them with the fish in the same pan.

Drain and let it cool, then  take the fish skin off and with your fingers, push the soft flesh of the fish away from the central bone. Taking care to remove any little ones. There are only a few. Discard the bones.

Put the flesh, the potatoes and the yolks into a food processor and blend roughly but thoroughly.

Add the parsley, chilli paste and crushed garlic. Mix well.

Prepare the oil in a deep fat fryer or a wok and shape the dough in dumpling form with a spoon.

Fry each in oil, on both sides, until brown.

Drain and serve warm with a chilled white Sancerre or Chablis. It’s the end of the week end! Relax and enjoy- Better: invite neighbours to share as we did last Sunday!

“Tapar” in Spanish means “plugging a hole” and that’s exactly what I need on Sunday nights! Easy,relaxed,  fun finger food.

Market colours to inspire a menu!