This is a great dish for the Christmas celebration meal, or any occasion, really, and is a more than fitting substitute for the traditional turkey. On top of that, it has the added bonus of not requiring you to slave away in the kitchen for hours while everyone else is enjoying themselves. Meaty monkfish, crisp pancetta and tasty root veg all brought together with beautiful, mulled wine spices; what’s not to like?
Roast monkfish wrapped in pancetta with root vegetables and mulled wine dressing
Prep 20 min
Cook 50 min
Serves 4
12 slices thin pancetta
4 x 200g monkfish tail steaks, trimmed of skin, sinew and cartilage
For the vegetables
Olive oil, for frying
2 medium carrots, peeled and cut into roughly 2-3cm chunks
1 small celeriac, peeled and cut into roughly 2-3 cm chunks
2 large parsnips, peeled and cut into roughly 2-3cm chunks
2 red onions, peeled and quartered
250g brussels sprouts, trimmed and halved lengthways
8 garlic cloves, left whole and skin on
For the dressing
300ml red wine
50ml red-wine vinegar
50g caster sugar
1 star anise
½ cinnamon stick
4 cloves
1 bay leaf
Zest of 1 small orange, half for the dressing, the rest to serve
100ml extra-virgin olive oil
Salt and black pepper
2 tsp chopped sage, to finish
To serve
Buttered new potatoes or roasties
Heat the oven to 220C (200C fan)/425F/gas 7.
Wrap three slices of pancetta tightly around each monkfish steak, making sure it is secured underneath, then put the parcels seam side down on a plate or tray and put in the fridge.
To make the dressing, put the wine, vinegar, sugar, spices, bay leaf and half the orange zest in a medium saucepan and bring to a boil. Turn down to a simmer, cook for 10-15 minutes, until the liquid reduces by half, then take off the heat and set aside so the flavours can mingle.
Put a good glug of oil in a large, oven-proof frying pan on a medium heat and, once the oil is hot, add all the vegetables bar the garlic and cook, stirring, for three minutes, until they begin to soften. Add the garlic, cook for a minute more, then transfer to the oven and cook for five minutes, until the veggies are beginning to colour and caramelise.
Remove the pan from the oven, arrange the fish and pancetta parcels on top the vegetables, then return the pan to the oven for 12-14 minutes, until the pancetta is crisp and the fish cooked through.
Once the fish is cooked, take it out of the oven, lift on to a warmed plate and leave to rest for 10 minutes. Return the vegetables to the oven to finish cooking. Meanwhile, pour the dressing through a fine sieve to remove the spices and bay leaf.
To serve, put all the dressing and the extra-virgin olive oil in a small saucepan, heat through gently, then season to taste.
Warm four large, shallow bowls. Season the vegetables, then share them and the dressing between the bowls. Put a portion of monkfish on top, sprinkle over the chopped sage and reserved orange zest, and serve with roast potatoes or buttered new potatoes.
-
The Guardian aims to publish recipes for sustainable fish. Check ratings in your region: UK; Australia; US. Nathan Outlaw is chef/owner of Outlaw’s New Road and Outlaw’s Fish Kitchen, both in Port Isaac, Cornwall. His latest book, Fish for Dinner: Delicious Seafood Recipes to Cook at Home, is published by Kyle Books at £28. To order a copy for £24.64, go to guardianbookshop.com
Fiona Beckett’s drink pairing Given the Christmassy dressing, I’d go for a lush red such as Bodega Norton Malbec Reserve Finca Agrelo 2021 (14.5%), which is one of Waitrose’s £10 promotions this month.