Rejoice: it’s asparagus season. Even better, this recipe solves the problem of how to cook thicker stalks without turning the tips mushy.
I’m leaping on the asparagus bandwagon
one more time. Often with larger
asparagus one runs the danger of
overcooking one end and undercooking the
other. This is an excellent way of dodging
that. If you exercise enough self control, use
the leftover puree for breakfast the next
morning as it is absolutely delicious on toast
with a couple of poached eggs. Just saying.
Poor old monkfish doesn’t seem to get the
attention it deserves. Damn ugly things but
boy, are they delicious. Ask for the cheeks, if
you can get them; they’re meltingly sweet.
I love going down to the fish markets to get
whole monkfish; it always creates a stir.
Someone will always ask in horror: “Are
you actually going to eat that thing?” To
which I reply in the affirmative with the
Also, who doesn’t love parmesan?
MONKFISH WITH PARMESAN AND ASPARAGUS
Prep time: 30 mins Cook time: 15 mins Serves: 4
1 large bunch of asparagus Olive oil
Sea salt and black pepper Parmesan
For the fish: 600g monkfish fillets
Sea salt and black pepper
1 egg, beaten
4 tbsp flour
4 tbsp grated parmesan, plus extra Butter, for frying