Roast Monkfish Recipe with Cod Croquettes and Crab Risotto by Chef Mark Bodie
This impressive seafood dish is composed of a number of delicious elements which could easily be whipped up separately. With a vibrant beetroot and crab risotto and crispy salt cod croquettes, this roast monkfish recipe is as luxurious as it gets and would make a fantastic dinner party main course.
Irish Crab & Beetroot Risotto
– 2 banana shallots, finely chopped
– 1 large clove of garlic, chopped
– 500ml chicken or vegetable Stock – hot
– 250ml white wine
– 200g risotto rice
– 100g fresh crab meat
– 200ml beetroot puree
– ½ tbsp chopped fresh thyme
– ½ tbsp chopped flat leaf parsley
– 80g Parmesan cheese, grated finely
– 1 tbsp oil
– 50g slightly salted butter
Salt Cod Croquettes
– 500g washed salted cod
– 500ml full-fat milk
– 400g floury potatoes peeled
– freshly ground black pepper
– 2 tbsp chopped parsley
– 50g plain flour
– 110g breadcrumbs
– 2 free-range eggs, beaten
– 4x 200g portions of monkfish
– 50ml olive oil
– 25g butter
– 1 lemon
– 3 radishes
– 1 fennel bulb
– 200g green beans, blanched and split
1. Heat the oil in a large fry pan and gently fry the shallots.
2. Add 25gms of butter to the pan and sauté the chopped shallot and garlic.
3. Add the rice and stir until all the rice is coated with the oil/butter.
4. Add the wine and simmer gently until absorbed by the rice.
5. Add the hot stock a ladle at a time stirring well to allow the liquid to be completely
6. When all the stock has been absorbed and the rice is cooked add 150ml beetroot puree and the remaining 25gms of butter, the fresh herbs, parmesan cheese and remaining butter.
7. Stir gently to incorporate all the ingredients.
8. At the last moment, add the crab meat.
9. Season with salt and pepper.
Salt Cod Croquettes
1. Place the cod into a saucepan with the milk.
2. Bring to the boil over a medium heat and simmer for 10 minutes, or until the fish is just cooked through.
3. Drain the fish and flake it into a bowl removing any skin or bones.
4. Place the potatoes into a pan of salted water and cook until tender. Drain the potatoes, return to the pan and return to the heat to dry off any excess moisture.
5. Pass the potatoes through a potato ricer or mash well until smooth.
6. Add the mashed potato to the flaked salt cod, stir in the flat leaf parsley.
7. Stir the mixture until well combined, then shape the mixture into 8 small balls using your hands.
8. Beat the eggs in bowl.
9. Dredge each cylinder first in the flour, then dip into the beaten egg and roll it in the breadcrumbs, shaking off any excess.
10. Heat oil in a frying pan and fry the croquettes for 4-5 minutes until hot throughout. Keep warm.
1. Heat 25ml olive oil in a fry pan, season the fish with salt & when the pan is hot place the monkfish in the pan.
2. Colour the monkfish until golden on both sides. When golden add the butter until it foams & remove from the heat, baste the fish & transfer to the oven for 4-5 minutes until the fish is cooked.
3. Thinly slice the radish & fennel & toss together with the beans in a bowl with the juice of 1 lemon & the remaining olive oil.
4. Season to taste.
5. Remove the monkfish from the oven & leave to rest for 2 minutes.
6. Warm a dinner plate & with the remaining beetroot puree from the risotto place a good dollop of the puree onto the plate, place the fish on top of the puree, spoon the risotto onto the plate along with cod brandade & sprinkle the salad over the fish.
Mark Bodie is the Executive Chef at the five star dylan Hotel’s highly regarded restaurant, Tavern. Learning his craft in the kitchens of many a fine establishment, including Michelin starred L’Ecrivain, which led him to being appointed Head Chef at Pearl Brasserie at just 23 years of age. Mark brings his expertise and unique skills to Tavern, which offers unique and contemporary takes on classic dishes with a masterful lightness of touch.