Horseradish and Potato Monkfish By Liz McClarnon
Over a year ago
2,338 views
Ingredients
- 225g potatoes, grated
- 1 shallot, finely chopped
- 1 tbsp. horseradish
- 1 tsp. Dijon mustard
- 0.5 tsp. garlic salt
- 0.25 tsp. ground pepper
- 600g monkfish, cut into 4 portions
- 4 tsp. mayonnaise
- 1 tbsp. rapeseed or other vegetable oil
- 1 lemon, quartered
Accompaniment
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Description
I’m a big meat eater but most of my friends aren’t, so I find
monkfish is a good compromise. This dish is very filling and
the sauce is packed with flavour.
Method
-
1
1. Combine potatoes, shallots, horseradish, mustard, garlic, salt and
pepper in a medium bowl.
2. Spread each portion of fish with 1 teaspoon
mayonnaise, then top with one-quarter of the potato mixture, pressing
the mixture onto the fish.
3. Heat oil in a large nonstick frying pan over
medium heat.
4. Carefully place the fish in the pan potato-side down
and cook until crispy and browned, 4–5 minutes.
5. Gently turn the fish
over, reduce the heat to medium and continue cooking for 5 minutes
more.
6. Serve with seasonal vegetables and an ice cold glass of Diet Coke.
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