Pot-roast monkfish with pasta parmesan crisps and festive marmite potatoes
Preparation: five minsCooking: 25 minsServes: four
Ingredients:
- six sheets lasagne
- six tbsp Knorr classic watercress soup mix
- 60g parmesan cheese
- four tsp Marmite
- 100ml oil or butter
- 800g trimmed monkfish tail
- 80g pancetta ham
- 1kg King Edward potatoes, cut into strips
- 600g fresh leeks, green as possible
- four sprigs fresh dill
Cook lasagne sheets in boiling water, remove and chill. Pat dry with a kitchen towel, cut each sheet into three discs and coat with sprinkling of parmesan cheese. Grill until brown.
Blanch and cut leeks into strips. Arrange on a plate.
Trim and wrap monkfish with ham and place onto a greased sheet of tinfoil (no further seasoning). Roast for 10 to 14 minutes in a pre-heated oven at 180OC.
Bring a pan of 500ml of water to boil. Whisk in the Knorr classic watercress soup until cooked out to desired thickness.
Blanch the potatoes in boiling water until cooked, then shallow fry in oil or butter. Add Marmite near the end of the cooking to produce a glazed coating.
Remove monkfish from oven and rest. Unwrap foil and cut into rondelles (two cms wide).
Assemble the parmesan crisps with the monkfish, drizzle sauce on and around. Garnish with dill.
Supplied by UBF Foodsolutions
