Monkfish With Sage & Onion Stuffing With Cranberry Dressing

Method

1. For the monkfish, heat a frying pan over a medium-to-high heat, add 25g butter, onions and garlic and cook for 2-3 mins, or until softened. Transfer the mixture to a bowl and set aside to cool slightly. Stir in the sausagemeat, egg, lemon zest, sage and breadcrumbs until well combined. Season with salt and freshly ground black pepper

2. Lay the monkfish fillets on a chopping board and, with a sharp knife, cut a small hole in the side of each fillet to create a ‘pocket’. Carefully fill each with the stuffing. Using the back of a knife, stretch the bacon rashers and use 3 to wrap each monkfish fillet tightly. Wrap each separately in heatproof cling film or oiled foil and chill for 30 mins.

3. Poach the monkfish fillets in a pan of simmering water for 15 mins. Remove with a slotted spoon and set aside to rest for 5 mins. Carefully remove the cling film, reserving any cooking juices.

4. Poach the monkfish fillets in a pan of simmering water for 15 mins. Remove with a slotted spoon and set aside to rest for 5 mins. Carefully remove the cling film, reserving any cooking juices.

5. Meanwhile, while the fish is poaching, start the veg. Boil the potato cubes in a pan of boiling water for 5-10 mins, or until almost tender. Drain well. Heat the rapeseed oil in a frying pan over a medium heat and fry the potato cubes for 3-4 mins, stirring well, until golden brown on all sides. Add the blanched Brussels sprouts and fry for a further 5 mins. Add the chestnuts, sage and butter and season.

6. Continue to fry the mixture until everything is warmed through, golden brown and well combined. Drain off any excess butter

7. For the cranberry dressing, heat the butter in a frying pan and cook the whole garlic clove and sage leaves for 1-2 mins, or until the butter turns brown and the sage leaves are crisp. Remove the pan from the heat and set aside until the white solids from the melted butter have risen to the top. Strain the sage butter mixture, reserving the liquid butter.

8. Meanwhile, pour the Port into a saucepan with the red wine vinegar and red wine. Add shallots and sugar and bring to the boil. Continue to simmer until the sauce has reduced to a syrup. Stir in the strained liquid butter, cranberries, chopped garlic and chopped sage and season. Continue to simmer until the cranberries have softened.

9. To serve, spoon the roasted vegetables into the centre of 4 serving plates. Slice the stuffed monkfish fillets into 3 pieces and place them on top of the vegetables. Spoon over the reserved cooking juices from the pan the monkfish was cooked in, and the cranberry dressing.