Friday 15th December 2017
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Preparation time: 10 minutes
Cooking Time: 15 minutes

400g of fresh monkfish loin cut in 4 equal parts
200g of cooked beetroot, small, diced
100ml vodka
3 finely chopped shallots
2 tablespoons of olive oil
150g butter
100ml lemon juice
150ml plain yogurt
2 heads of Romanesco cauliflower
2 cloves of garlic finely chopped
150g of green tomatoes
1 tablespoon of chopped fresh coriander
1 teaspoon of granulated sugar
The juice and zest of 2 limes
Salt and white pepper to taste

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Pan roasted monkfish tournedos, beetroot and vodka soup with garlic Romanesco and green tomato chutney

Season the monkfish tournedos with salt and pepper. Heat a non-stick pan with olive oil and pan roast the monkfish for 1 minute each side. Place the monkfish on a baking tray and bake at 180C for 5-7 minutes.

In a pan, melt half the butter and gently cook the chopped shallots. Add the beetroot and wet with the vodka and the lemon juice and cook for 10 minutes on low heat. Add some water if required. Pass the beetroot in a blender and puree until soup-like. Add the yogurt and set aside. 

Make the chutney by mixing the diced green tomato, sugar, coriander, lime zest and juice.

Cut the Romanesco in little florets. Blanch in salted boiling water for 4 minutes. Drain and pass in a pan with melted butter and garlic, sautéed for 1 minute, and serve.

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