Monkfish Pappardelle

Fresh Fish

Total Time: 30 mins

Level: Easy

Servings: 4 People

The sweet, meaty lightness of monkfish combined with a creamy white wine sauce, makes for a truly decadent dish with minimal fuss. Treat yourself or your loved ones to a meal that is both hearty and satisfying, as well as light and refreshing, transporting you instantly to the Cornish coast.

Thank you to Craig Tonkin of Fresh Cornish Fish for donating the monkfish – filleted and ready to cook!

Ingredients

400g pappardelle
200g monkfish fillet
2 cups cauliflower
1 tablespoon oil
3/4 cup hazelnuts
1 handful mixed herbs (sage, basil, parsley or thyme)
2 tablespoons butter
1 onion
2 cloves garlic
2 tablespoons plain flour
1/2 cup white wine
1 cup cream
1 cup vegetable stock
Salt and pepper to taste

Method

Cook the pasta in plenty of boiling, salted water according to the package instructions until al dente. Trim the cauliflower, divide into small florets and cook in boiling, salted water for 6 minutes.
Lightly toast the nuts in a frying pan, rub off the skins and chop the nuts. Wash the herbs, shake dry and pick off and chop the leaves.
Finely chop the onion and garlic. Heat the butter and sweat the onion and garlic until soft. Stir in the flour, cook briefly without browning, then gradually stir in a little of the liquid (white wine, stock and cream), to produce a stiff, lump-free mixture. Add the rest of the liquid. Bring the sauce briefly to the boil. Add the nuts, herbs, salt and pepper and set aside.
Dice the monkfish fillet into medium sized chunks. Heat the oil and fry the diced fish briefly on all sides, then add to the sauce and cook gently for 2 minutes, until the fish is cooked.
Add the monkfish and cauliflower to the sauce and spoon generously on top of the pasta. Serve immediately.