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Pan roasted monkfish, Artichoke puree, anise myrtle Red wine jus

Pan roasted monkfish, Artichoke puree, anise myrtle Red wine jus Bone roasters x Chef Tommy Prosser

  • Bone Roasters
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Ingredients

Pan-fried monkfish

  • 500g monkfish, cut into portions
  • Butter (for cooking and basting)
  • Rosemary (a few sprigs)
  • Star anise (1-2 pieces)
  • Salt, to taste
  • Oil, for frying

Artichoke purée

  • 250g artichoke hearts
  • 1 clove garlic
  • 80g onion
  • 200ml milk
  • 100ml cream
  • 50g butter
  • 5g salt (adjust to taste)

Red wine jus

  • 1 star anise
  • 200ml red wine jus
  • Lemon juice, to taste
  • Butter, for mounting
  • Salt, to taste
  • Sugar, to taste

Method

1

Pan-fried monkfish

Season the monkfish portions with salt.

Heat pan:

  • Heat a skillet over medium heat and add a little oil.

Pan-fry:

  • Place the monkfish portions in the skillet and cook for 2-3 minutes, or until golden brown on the first side.

Add aromatics:

  • Flip the monkfish portions over.
  • Add a knob of butter, rosemary sprigs, and star anise to the pan.

Baste:

  • Continue cooking, basting the monkfish with the melted butter and aromatics, until the fish is cooked through (about 2-3 more minutes).

Serve:

  • Remove the monkfish from the skillet and let it rest briefly before serving.

2

Artichoke purée

1. Roast vegetables:

  • Preheat your oven to 180°c (350°f).
  • Place the artichoke hearts, garlic, and onion on a baking tray.
  • Roast in the oven until the artichoke, garlic, and onion are soft and caramelized, about 25-30 minutes.

2. Blend:

  • Transfer the roasted artichoke, garlic, and onion to a blender.
  • Add the milk, cream, and butter.
  • Blend until smooth and creamy.

3. Season:

  • Taste the purée and adjust the seasoning with salt as needed.

4. Reserve:

  • Keep the purée warm until ready to serve, or store in an airtight container in the refrigerator.

3

Red wine jus

Simmer:

  • In a saucepan, bring the red wine jus to a boil.
  • Add the star anise and reduce to a simmer.
  • Simmer for 4 minutes.

Remove anise:

  • Remove the star anise from the jus.

Monte with butter:

  • Add a small amount of butter to the jus and whisk until it is fully incorporated and the sauce is smooth.

Season:

  • Taste and adjust the seasoning with salt and sugar as needed.
  • Add a touch of lemon juice to balance the flavours.

Serve:

Keep warm until ready to serve.

Time Needed

  • 30m
    Prep
  • 30m
    Cook

Difficulty & Yield

  • intermediate
  • Serves
    4
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Our Red Wine Jus 35 is a further reduction from our 25 brix product and combines succulent Australian veal bones with a rich red wine reduction from Queensland's award winning Burnett Valley Vineyard, then infused with garden fresh vegetables and herbs.

Our jus is 100% natural with no added salt, flavour enhancers or thickeners and has been voted as the 'No 1 Best Premium Jus' by Australian professional chefs at the 2023 Chefs Decision Awards.

This product is ideal as a finishing sauce for steak, lamb, roasts and game meats.

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Our Red Wine Jus is available in a handy 300ml shelf stable product, which combines succulent Australian veal bones with a rich red wine reduction from Queensland's award winning Burnett Valley Vineyard, then infused with garden fresh vegetables and herbs.

Our jus is 100% natural with no added salt, flavour enhancers or thickeners and has been voted as the 'No 1 Best Premium Jus' by Australian professional chefs at the 2023 Chefs Decision Awards.

Discover