Locally caught monkfish is a sustainable option for those who love their seafood. This flavourful dish is perfect for a cosy Friday night feast!
Serves :
4 People
Prep Time :
Less than
30 Minutes
Cooking Time :
20 Minutes
Step
Heat the oil in a large saucepan, then fry the bacon lardons until cooked and slightly browned. Remove lardons from the saucepan.
Step
Using the same saucepan, fry the onion for 4-5 minutes or until soft then add the garlic and cook for a further minute.
Step
Add the milk to the pan on a medium heat and bring to a simmer. Once simmering, add the stock to the mix.
Step
Add the herbs, garlic and onion granules (if using) and English mustard to the mix. Stir well. Add salt and pepper to taste.
Step
Add the parpadelle to the mixture and continue to cook, allowing the milk to reduce and the pasta to cook through.
Step
Bring another large saucepan to the boil and cook the broccoli and cauliflower florets, for around 6 minutes. Add these to the mixture.
Step
Once the mixture has reduced then take off the heat and add the spinach, peas and creme fraiche.
Step
Meanwhile heat the olive oil in a large frying pan. Add the monkfish and cook through.
Step
Add the monkfish to the mix, and stir throughly. Add salt and pepper to taste. To serve, sprinkle the cheese on top and add the cashews for an added crunch to your tasty fish dish.
Please note we have updated the website to allow our lovely customers to order for Christmas!
During Christmas week regular Wednesday customers will get deliveries on a Friday, regular Thursday customers will get deliveries on a Saturday. Collections are also available for Saturday 23rd and Christmas Eve.
If you have problems placing an order for the correct date please give us a call, email, social media message or leave a note in your order notes.
HO HO HO