Roasted Gigot Of Monkfish With Espagnole Sauce

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BBC Good Food
Nutrition per serving    (USDA % daily values)
CAL
599
FAT
36%
CHOL
67%
SOD
51%

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Ingredients for 8 servings

2.0 tbsp olive oil

1 small sprig rosemary

140.0g onions , chopped

1.0 tbsp butter

STEAMED POTATOES WITH PARSLEY & OLIVE OIL

1.0 tbsp plain flour

small pinch crushed dried chillies or chilli flakes

100.0g celery , sliced

4 fresh bay leaves

FOR THE ESPAGNOLE SAUCE

350.0g shin of beef , cut into 2.5cm pieces

12 black peppercorns , lightly crushed

1 large thyme sprig

1.2l fresh beef stock

15.0g dried porcini mushrooms

2 garlic cloves

2.0 tbsp chopped parsley

2.0 tsp dark soy sauce

50.0g beef dripping

1.0 tbsp tomato purée

1.0 tsp lemon juice , to finish

150.0ml red wine

2.0kg prepared monkfish tail

50.0g smoked bacon, cut into lardons (short, fat strips)

1½ kg small, even-size Charlotte potatoes , or another waxy variety

100.0g carrots , chopped

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