Monkfish Parpadelle

Method

Step

Heat the oil in a large saucepan, then fry the bacon lardons until cooked and slightly browned. Remove lardons from the saucepan.

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Using the same saucepan, fry the onion for 4-5 minutes or until soft then add the garlic and cook for a further minute.

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Step

Add the milk to the pan on a medium heat and bring to a simmer. Once simmering, add the stock to the mix.

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Step

Add the herbs, garlic and onion granules (if using) and English mustard to the mix. Stir well. Add salt and pepper to taste.

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Step

Add the parpadelle to the mixture and continue to cook, allowing the milk to reduce and the pasta to cook through.

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Bring another large saucepan to the boil and cook the broccoli and cauliflower florets, for around 6 minutes. Add these to the mixture.

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Once the mixture has reduced then take off the heat and add the spinach, peas and creme fraiche.

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Meanwhile heat the olive oil in a large frying pan. Add the monkfish and cook through.

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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.

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