Monkfish with Peas a la Francaise


In France, pigeon is traditionally accompanied by peas a la Francaise. Fish also goes well with this pea garnish so I have used monkfish, a great fish for roasting. Try to use fresh peas for this one as the taste is massively improved but frozen are a good substitute.

Monkfish with Peas a la Francaise
Serves 4
  1. 4 Monkfish tail fillets, skinned
  2. 1 Large Carrot, peeled and sliced into matchsticks
  3. 300g Fresh peas, shelled
  4. 1 Shallot, peeled and finely diced
  5. 250ml Chicken stock
  6. 100g Unsalted butter
  7. 50g Smoked bacon lardons
  8. 50g Iceberg lettuce, sliced finely
  9. Olive oil
  1. Preheat the oven to 200C.
  2. For the peas, bring a saucepan of water to the boil adding a pinch of salt. Blanch the carrots and peas until softened, around 10 minutes. Drain and place into a bowl of cold water to preserve the colour.
  3. Add a small knob of the butter into a saucepan and set over a medium heat. Add the shallots and sweat until softened. Add the bacon and fry until slightly golden. Add the peas and carrots followed by the stock. Allow to reduce for 10 minutes.
  4. For the fish, lightly season the monkfish with salt and pepper. Heat an ovenproof frying pan over a high heat and add a drizzle of olive oil. Once smoking, add the fish and sear on both sides until golden in colour. Transfer the pan to the oven and roast for 5-8mins depending on the thickness of the fish. The fish should be slightly springy when pressed with a finger. Leave to rest in a warm place.
  5. To finish the peas, add the lettuce and the remaining butter, stirring to produce a velvety texture. Spoon four equal portions into deep bowls and top with a monkfish fillet. Serve.
Artisan Traveller


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