Equipment
Ingredients
Monkfish & Stuffing
- 400 g monkfish tail fillet, trimmed, silver skin completely removed
- 150 g pork sausage meat, casing removed if using linked sausages
- 5 g fresh sage, finely chopped
- 50 g brown onion, very finely diced
- 150 g streaky bacon, thinly sliced
- 15 ml olive oil
Roasted Vegetables
- 200 g carrots, peeled and cut into batons
- 200 g parsnips, peeled and cut into batons
- 150 g red onion, cut into wedges
- 30 ml olive oil
- 5 g fresh rosemary, leaves stripped and roughly chopped
- flaky sea salt
Cranberry Dressing
- 50 g cranberry sauce, smooth or whole berry
- 30 ml extra virgin olive oil
- 15 ml apple cider vinegar
- 5 g dijon mustard
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F). Line a large baking tray with parchment paper.
Place the carrot, parsnip, and red onion wedges on the prepared baking tray. Toss with 30ml of olive oil, fresh rosemary, and flaky sea salt until evenly coated.
Roast the vegetables in the preheated oven for 30 to 35 minutes until golden brown and tender, turning halfway through.
In a mixing bowl, combine the pork sausage meat, finely diced brown onion, and chopped fresh sage. Mix thoroughly to distribute the herbs and onion.
Using a sharp knife, carefully slice down the length of the monkfish fillet without cutting all the way through, opening it up like a book. This technique is known as butterflying.
Pack the sausage meat mixture firmly down the center of the butterflied monkfish, then press the two sides of the fish back together to enclose the stuffing.
Lay the streaky bacon rashers side by side on a cutting board, slightly overlapping them. Place the stuffed monkfish at one end and roll tightly so the bacon wraps entirely around the fish.
Heat 15ml of olive oil in a frying pan over medium-high heat. Carefully place the wrapped monkfish into the pan, seam-side down. Pan-fry for 4 to 5 minutes, rotating occasionally until the bacon is crisp and golden on all sides.
Transfer the seared monkfish to the oven (either in the oven-proof frying pan or on a small baking tray). Bake for 15 to 20 minutes. Ensure the internal temperature of the sausage stuffing reaches 74°C (165°F) for safe consumption.
While the fish bakes, whisk together the cranberry sauce, extra virgin olive oil, apple cider vinegar, and dijon mustard in a small bowl until completely emulsified.
Remove the monkfish from the oven and transfer it to a warm cutting board. Let it rest for 5 minutes before slicing. This redistributes the juices and firms the sausage meat.
Slice the rested monkfish into thick medallions. Divide the roasted vegetables between plates, top with the sliced monkfish, and drizzle generously with the cranberry dressing.
Chef's Notes
- Monkfish has a notoriously tough silver skin that will shrink violently when exposed to heat, warping your beautiful bacon roll. Take the extra 5 minutes to meticulously trim away any translucent membranes before stuffing.
- If your sausage meat is particularly lean, consider adding a tiny splash of olive oil to the mix to ensure the stuffing remains succulent as it bakes.
- Chilling the bacon-wrapped monkfish roll in the refrigerator for 15 minutes prior to searing helps the bacon adhere to the fish and firm up, dramatically reducing the risk of unraveling in the pan.
- To achieve perfectly crisp bacon without overcooking the fish, start the sear in a cold pan and gradually bring the heat up. This slowly renders the pork fat for maximum crispiness.
Storage
Refrigerator: 2 days — Store dressing separately from fish and vegetables to maintain texture.
Reheating: Reheat gently in an oven at 175 degrees Celsius until warmed through. Microwave will make bacon soggy.
