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
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
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.
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.
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
Red Wine Jus 35 Brix
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.
Red Wine Jus 300ml
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.