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Pan Fried Monkfish with Date, Apricot and Fruity Ale Compote
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| Ingredients |
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2lb monkfish tail, filleted, skinned and thinly sliced |
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6 plum tomatoes |
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Olive oil |
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For the compote: |
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8oz dates |
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8oz apricots |
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3oz caster sugar |
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1 clove |
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½ stick of cinnamon |
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3oz unsalted butter |
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3oz unsalted butter |
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¼ pint fruity bitter |
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| Method |
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Soak dates and apricots in beer for at least 6 hours. |
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Place all compote ingredients in a pan and simmer for 20 mins, remove from heat. |
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Place the tomatoes in boiling water for 30 seconds remove and place in cold water, peel the skin and cut into quarters remove the seeds and cut into small dice. |
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Pan Fry monkfish for a few mins on each side in a very hot frying pan with olive oil finish with a knob of butter. |
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Serve with seasonal vegetables, parsnip mash potatoes, leeks and broccoli. |
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