Monkfish with Shallot and Garlic Sauce
I'm not often 'allowed' to go grocery shopping in Waitrose, as I tend to buy to many of the nice things I see there that are not usually available in Tesco or Morrisons. Yesterday was no different. We only bought 21 items according to the receipt, but it came to £67 – that's over £3 per item. Oops. And there was I supposed be trying to save money...
Some lovely monkfish fillets caught my eye, so I had to put my thinking head on to create a recipe for tonight.
Monkfish with Shallot and Garlic Sauce, Samphire and Crushed Soya Beans
4 Syns on Extra easy
2 monkfish fillets
150g soya beans
1 tsp mint sauce
150g shallots, very finely chopped
4-6 cloves garlic, very finely chopped
2 tbsp tartare sauce
4 tbsp extra light mayonnaise
4 tbsp fat free plain yogurt
Grilled tomatoes to serve
Sauté the shallot and garlic in a little Fry Light until soft. Mix together the tartare sauce, yogurt and mayonnaise. Add the shallots and garlic mixture and mix well.
Boil the soya beans for 10 minutes until very soft. Briefly blanch the samphire. Grill the monkfish for 7-10 minutes, depending on the size.
Drain the soya beans, reserving the water. Crush the beans with a potato masher adding a little salt and the mint sauce. Using a chef's ring, place the crushed soya beans in the centre of the plates. Top with the samphire and last the monkfish. Using the hot water from the soya beans, dilute the shallot mayonnaise mixture to a runny sauce consistency. Poor some over the monkfish, and serve the rest separately. Serve with grilled tomatoes.
I also topped the whole thing with a few chilli sultanas, allowing ½ syn for 3g of sultanas. I keep a small jar of these in the fridge – they keep almost indefinitely and a great added to salads or like this, just a few to garnish a dish. Sultanas and fresh chillies squashed tightly into a jar and topped up with dry sherry. Keep for a few weeks before using to let the flavours develop.
I also keep sultanas in balsamic vinegar in the fridge, as well as raisins in rum.