Ingredients

Ingredients For the tartare sauce

• 150g/5½oz crème fraîche

• 2 tbsp capers, drained and roughly chopped

• ½ lemon, juice only

• 2 tsp white wine vinegar

• salt and freshly ground black pepper

For the monkfish

• 1 tbsp fresh thyme leaves

• 1 tbsp fresh rosemary leaves

• 40g/1½oz pine nuts, toasted

• 10 cloves garlic, peeled

• 1 tbsp olive oil

• salt and freshly ground black pepper

• 2kg/4lb 8oz whole monkfish tail, skinned, and cut off the bone into 2 fillets

• 150g/5½oz smoked pancetta, thinly sliced

• 2 tbsp sunflower oil

For the potatoes

• 2kg/4lb 8oz potatoes, preferably Rooster variety, peeled

• olive oil, for frying

• 1 large sprig rosemary

For the artichoke hearts

• 2 globe artichokes, hearts only

• sunflower oil, for frying

To serve

• ½ bunch parsley, roughly chopped

• ½ bunch chives, roughly chopped

Description

Meaty Monkfish Stands Up Well To Big, Gutsy Flavours Like These. Take Care Not To Overcook It Or It Will Become Dry And Tough.

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