Apple-poached Monkfish With Chard, Potato Fondant And Leek Purée


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


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

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