Here’s one from Executive Chef, Neil Haydock of the Watergate Hotel in Cornwall. Now that we have available the very freshest Monkfish direct from the fishermen in Cornwall, there is no excuse, give it a try.
You will need:
500g new potatoes
12 spears of large asparagus or 24 fine spears
500ml chicken stock
100g unsalted butter diced
500g sea beets de-stalked and washed
800g of filleted and trimmed monkfish fillet
Wild garlic flowers for presentation
For the pesto
200g wild garlic washed and drained
50g finely grated Old Winchester cheese (parmesan if you can’t get Old Winchester)
150ml of extra virgin olive oil, mild in flavour with citrus notes (not strong and peppery)