Monkfish tail roasted in a pot with potatoes and boiled carrots

In this recipe the monk fish is served in a pot (this is known as “en marmite” in French) with ratte potatoes, carrots and herbs.

Ratte potatoes are a gourmet potato known for its unique flavour and texture and prized in France.  They have an elongated shape.

Preparation Time: 15 Mins

Cooking Time: 75 Mins

Total Time: 1½ Hrs

Ingredients

For 4 servings…

600 gms           Potatoes  - ratte       

                     Salt          

2                    Carrots  - sliced across

10                  Peppercorns  - black  

75 cl               Stock  - fish

4 tails              Monkfish  - cut into 3 pieces    

50 gms            Butter       

                     Pepper  - freshly ground, black  

2 branches        Parsley      

1 sprig             Dill           

1 sprig             Coriander   

Method

Cook the potatoes for 40 minutes in a large pot of salted water or until soft.  Drain and peel them.Put the carrot slices, together with the crushed black peppercorns and the fish stock, into a pan.  Bring it to the boil, cover and cook for 20 minutes.  Drain the carrots – keeping the cooking liquid.

Fry the monkfish sections in the butter and cook them for 7 minutes over a high heat, turning them over half way through.  Salt and pepper them.

Coarsely chop the parsley, dill and the coriander.  Combine the potatoes, carrots, fish soup and monkfish in a pot.  Add the herbs, cover and bring just to the boil.

Serve hot.

Wine recommendations

An aromatic white wine.

Conventional

     Muscadet Sèvre et Maine Sur lie

Interesting

     Côtes de Gascogne blanc

     Entre-deux-Mers

     Jurançon sec

     Picpoul de Pinet

     Pinot Gris