Ingredients

Ingredients For the monkfish with sage and onion stuffing

• 25g/1oz unsalted butter, plus an extra knob of butter

• 2 onions, chopped

• 1 garlic clove, chopped

• 300g/11oz sausage meat

• 1 free-range egg, beaten

• 1 lemon, zest only

• 3 tsp chopped fresh sage

• 3 tbsp white breadcrumbs

• salt and freshly ground black pepper

• 4 x 250g/9oz monkfish fillets

• 12 slices smoked streaky bacon, rind removed

• 1 tbsp olive oil

For the roast vegetables

• 2 large floury potatoes, such as Maris Piper, peeled, cut into cubes

• 1 tbsp rapeseed oil

• 36 Brussels sprouts, trimmed and blanched for 1 minute in boiling water

• 10 roasted chestnuts, peeled, chopped

• 1 tbsp chopped fresh sage

• 25g/1oz butter

For the dressing

• 250g/9oz unsalted butter

• 1 garlic clove

• 15 fresh sage leaves

• 50ml/2fl oz port

• 50ml/2fl oz red wine vinegar

• 100ml/3½fl oz red wine

• 2 shallots, chopped

• pinch sugar

• 100g/3½oz fresh cranberries

• 1 tsp chopped fresh sage

• 1 tsp chopped garlic

Description

For Something Different This Christmas, Try Nathan Outlaw’s Monkfish Fillets With All The Christmas Trimmings.

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