The firm flesh and meatiness of monkfish is contrasted well here with the bouginon garnish set on a bed of intensely green spinach. Great seasonal fayre.
1 monkfish tail
1 portion of spinach
6 button onions
6 button mushrooms
60g diced pancetta
150ml red wine jus (or a good demi glace)
1 sprig of thyme, finely chopped
1 clove of garlic, finely chopped
A little flour
A little olive oil
3tsp butter (1 for monkfish, 1 for finishing the sauce and 1 for wilting the spinach)
Salt and pepper
Firstly make the sauce by adding a little oil to a sauce pan and placing on the heat, then add the pancetta and cook whilst stirring until the pancetta just starts to change colour then add the mushrooms and when they start to turn golden add the onions and cook until they are also golden, by this point the pancetta should be crispy and golden, the mushrooms should be golden along with the onions, now add the garlic and thyme stir for about 30 seconds and then add the red wine jus, bring to a gentle simmer then lower heat and leave to reduce.
Pre heat the oven to 190c, lightly season and flour the monkfish in a hot pan on a medium heat add a little oil and a tsp of butter, once the butter has melted add the monkfish and sear until golden, then turn and repeat on all sides until evenly golden, then place the monkfish in the oven for 6 minuets turning occasionally, then remove front the oven and leave to rest for at least 1 minuet.
Meanwhile place a tsp of butter in a sauce pan and place on the heat once melted add the spinach and a pinch of salt and pepper, stir continuously until the spinach has wilted and remove from the heat.
The sauce should now have slightly thickened and is ready of a tsp of butter and a pinch of salt and pepper.
To serve, place the spinach in the centre of the plate, the monkfish on top and then spoon the sauce around.
Roast monkfish on wilted spinach with bourguignon garnish. DONE.