Ingredients

Ingredients For the potato fondant

• 4 medium red potatoes, peeled and washed

• 1 tsp olive oil

• 40g1½oz butter

• 250ml/9fl oz chicken stock

• salt and freshly ground black pepper

For the leek purée

• 50g/1¾oz butter

• 2 leeks, white parts only, finely sliced

• 75ml/2½fl oz double cream

For the monkfish

• 4 x 200g/7oz monkfish fillets, skinned and off the bone

• 1 litre/1¾ pints good quality apple juice

• 1 tbsp red wine vinegar, preferably Banyuls

• 1 tbsp caster sugar

• large knob of butter

For the red chard

• 1kg/2lb 4oz red chard, trimmed

• 1 tbsp sunflower oil

• 75g/2½oz bacon lardons

Description

Potato Fondants Have A Meltingly Silky Texture; The Trick Is To Baste The Potatoes Often During The Cooking.

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