Monkfish Fillet with Duck Breasts and Green Beans

 


Monkfish Fillet with Duck Breasts and Green Beans

INGREDIENTS

Duck 1 large breast, trimmed, about 450 g

Monkfish 4 thin fillets, skinless and pin-boned, about 150 g each

Olive oil 1 tbsp

Butter 1 tbsp, unsalted

Tarragon 4 sprigs

Salt

Pepper black, freshly ground

Green Beans 450 g, trimmed

Butter 2 tbsp, unsalted

Mushrooms 225 g, chanterelle , brushed clean

Tarragon 4 - 5 sprigs, torn

Preparation

Step01

For duck breasts and the monkfish fillet 

Score a criss-cross pattern into the skin and fat of the duck breast using the tip of a sharp knife.

Season generously with salt and pepper and place skin-side down in a cold frying pan.

Place the pan over a medium-low heat, leaving the fat to render from the breast, about 8 minutes.

Flip the breast and cook for a further 8-10 minutes, basting with the rendered fat from time to time, until the breast is firm yet springy when pressed.

Remove the duck from the pan and leave to drain on kitchen paper, covered loosely with aluminium foil.

Season the monkfish fillets with salt and pepper.

Wipe clean the pan used to cook the duck with kitchen paper. Set the pan over a medium heat and add the olive oil and butter.

Once the butter stops foaming, carefully place the monkfish fillets in the pan and leave them to cook undisturbed for 4-5 minutes until the flesh is firm yet springy when pressed, turning once.

Remove from the pan to a plate lined with kitchen paper.

Cover loosely with aluminium foil.

Step02

For green beans salad

Blanch the green beans in a large saucepan of salted, boiling water for 2 minutes.

Drain well and refresh in iced water.

Drain again and chop into small pieces.

Warm the butter in a large saute pan set over a moderate heat. Add the mushrooms and seasoning, and saute for 4-5 minutes until golden and soft.

Add the chopped beans and toss well to mix. Cook for a further 2-3 minutes until thoroughly warmed through.

Adjust the seasoning to taste and add the torn tarragon sprigs, tossing again to incorporate.

Step03

For Monkfish Fillet with Duck Breasts and Green Beans

Slice the duck breasts into small pieces.

Arrange some of the duck in rows on top of the monkfish fillets and top with a tarragon sprig; set the remaining duck to one side.

Tie the duck and tarragon to the fish, at intervals, with kitchen string.

If desired, reheat the monkfish in a pan set over a low heat, covered with a lid, for 2 minutes.

Spoon the green beans salad onto plates and top with the remaining duck and then the monkfish before serving.

 

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