This is my take on Fish ‘n’ Chips, less messy, fast, easy, tasty, healthy. Monkfish, oven roasted wedges, crispy pancetta and cream of garden peas… Let’s go:
- 1 tail of Monkfish, skinned by your fishmonger, they won’t mind and their knives are sharp
- A good handful of Buckwheat flour, white flour will do too!
- Dried dill, or even mixed herbs.
- Salt and Black pepper
- Fully cured and sliced pancetta (100g – 150g)
- A good hanful of garden peas
- 1 clove of garlic
- 1 lemon
- 1 large potato sliced in wedges per person (or more!)
First, cut the Monkfish into bite size nuggets, not too big, not to small, put them into a plastic food bag, with the flour, the dried herbs and the black pepper. Shake the lot until well coated. Pre-heat the oven at 200c and on a tray, lay the thin pancetta strips side by side. Bake for 5 minutes until crisp then lift with a spatula onto kithen towel.
For the pea purée, bring the peas to a boil in salted water, just for 5 minutes with a clove of garlic; sieve and cool straight away, blend them with olive oil and lemon juice (2/3 for 1/3). Put them through a sieve and keep pushing them through with a spatula.
For the potatoes, cut them into wedges, rub them with olive oil and sea salt and bake for 20 minutes (until golden).
For the fish, give the bag another shake, take an olive oiled pan and when hot, place the nuggets and cook for a few minutes on each side. Pinch of salt all over, crumble the pancetta over the fish, with a wee drizzle of lemon juice to your liking… Enjoy!