{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
Monkfish with Melted Tomatoes and Anchovy Mayonnaise

(for 4)

1kg (2 lbs) Monkfish
1 beaten Egg
225g (8 oz.) bread crumbs

2 Egg Yolks (Free Range)
150ml (5 oz.) light Olive Oil
5 Anchovy Fillets

1 Onion
1 tablespoon Olive Oil
4 large Tomatoes
1 teaspoon Vinegar
1 Teaspoon Sugar
Salt and Black Pepper

First make the mayonnaise.
Put the two yolks into a bowl and beat until well blended.
Drop in the oil, drop by drop while beating with a mixer or by hand.
Continue beating and pouring until oil is used up.
Chop the anchovies and beat them in, add pepper but no salt.

Slice the onion finely and put into a lidded pan with the oil on a gentle heat until soft.
Halve the Tomatoes,put them on top of the onion, cut side down, in the pan and sprinkle over the vinegar, sugar and salt and pepper. Put on the lid and cook these at the lowest possible heat for about 20 mts. The tomatoes should just retain their shape but be very soft. Now take off the lid and increase the heat until the liquid in the pan is reduced.


Trim the fish (you could use any thick white fish in the same way) and cut into bite sized chunks.
Dip these first in the egg and then in the breadcrumbs.
Fry these in hot olive oil in batches (If you have the oven on med. You can brown these on all sides then finish for a few minutes in the oven)

Divide these between the plates and spoon the tomatoes on the side with its sauce spooned over them.
Serve the mayonnaise seperately.

November 5, 2007 12:27 PM | 0 Comments
  Martin Dwyer
Consultant Chef