Monkfish and bacon kebabs with minty peas and salsa verde
Monkfish and bacon kebabs with minty peas and salsa verde
Ingredients
2 Monkfish fillets
4 rashers of bacon
400g frozen peas
50g butter
small bunch of mint - finely chopped
bunch of parsley
bunch of basil
1 tbsp of capers
7 cornichons
juice of one lemon
2 anchovy fillets
olive oil
Cooking steps
Step 1
Begin by making the salsa verde by whizzing either with a stick blender or small food processor the parsley, basil, capers, cornichons, lemon juice and anchovy to a rough paste. Add enough olive oil to form a loose sauce, whizzing until emulsified
Step 2
Make the kebabs by cubing the monkfish and threading onto wooden skewers - wrap in the bacon slices and sear in a hot pan or griddle until golden, sizzling and cooked through.
Step 3
Whilst the kebabs are cooking, add the peas to boiling water, simmer for 1 min, remove from water into a pan with the butter and mint and heat until meted and evenly coated in the herby butter
Step 4
Serve the skewers on top of the peas with the salsa verde on the side
2 Monkfish fillets
4 rashers of bacon
400g frozen peas
50g butter
small bunch of mint - finely chopped
bunch of parsley
bunch of basil
1 tbsp of capers
7 cornichons
juice of one lemon
2 anchovy fillets
olive oil
Step 1
Begin by making the salsa verde by whizzing either with a stick blender or small food processor the parsley, basil, capers, cornichons, lemon juice and anchovy to a rough paste. Add enough olive oil to form a loose sauce, whizzing until emulsified
Step 2
Make the kebabs by cubing the monkfish and threading onto wooden skewers - wrap in the bacon slices and sear in a hot pan or griddle until golden, sizzling and cooked through.
Step 3
Whilst the kebabs are cooking, add the peas to boiling water, simmer for 1 min, remove from water into a pan with the butter and mint and heat until meted and evenly coated in the herby butter
Step 4
Serve the skewers on top of the peas with the salsa verde on the side
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