The Press and Journal (Aberdeen and Aberdeenshire)

Monkfish, asparagus, peas with turmeric mash

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INGREDIENT­S

SERVES 2 250g monkfish tail 8 asparagus spears 100g frozen petit pois 2 spring onions ½ lemon 4 rashers pancetta or bacon, sliced 1 sprig of basil 10ml rapeseed oil 25g salted butter plus a few extra knobs of butter 500g Red Rooster potatoes 25ml double cream ½ tsp turmeric 5g sea salt

DIRECTIONS

For the monkfish: Trim the ends of the monkfish and cut the fish into two pieces.

Place on to a large piece of tinfoil so you can create a foil cooking parcel.

Trim the ends on the asparagus and place on top of monkfish.

Add the frozen peas.

Place a few knobs of butter into the foil.

Zest the lemon and pour over the fish.

Place the basil on top; sprinkle with sea salt and drizzle the fish with rapeseed oil.

Loosely pinch the sides of the foil to create a steam parcel.

Put on to a baking tray and place in a pre-heated oven at a little over 200C/180C Fan/400F/Gas Mark 6 for 20 minutes.

Meanwhile, wash the spring onions and trim the ends. Put the spring onions on to a baking tray and place the pancetta/bacon on top.

Add this to the oven for 10 minutes until the pancetta/ bacon is crispy.

Remove from the oven and set aside.

For the mash: Peel and cut potatoes into cubes, then place into a pan with water.

Add the sea salt and turmeric and boil for 15 mins. Drain, then put them back on to the heat to fluff up. Take off the heat and mash while still really hot.

Add the butter into pan, mash further then add the cream and stir through.

Season with salt to taste.

Time to plate up... Warm your plates prior to serving, then take the monkfish out of the parcel and place a piece of fish on each plate.

Divide the asparagus and peas and sprinkle around the fish along with the cooking juices.

Put the spring onion and crispy bacon/pancetta on top of the fish, then a large spoonful of creamy mash on the side.

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