Pan-fried monkfish with ham and caper stock and saffron potatoes

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the saffron potatoes

300ml/10fl oz fish stock
pinch saffron strands
3 garlic cloves, sliced
3 waxy potatoes, cut into slices
25g/1oz unsalted butter
1 tsp thyme leaves

For the stock

2 tbsp olive oil
1 onion, diced
3 celery sticks, diced
1 leek, diced
3 garlic cloves, minced
6 anchovy fillets
2 bay leaves
1 tbsp chopped fresh thyme
8 slices Parma ham, chopped
300ml/10fl oz fish stock
100g/3½oz spaghetti, broken into pieces
3 tbsp baby capers
salt and freshly ground black pepper

For the monkfish

2 tbsp olive oil
1 large monkfish fillet
1 tsp smoked paprika
1 tsp dried oregano
25g/1oz unsalted butter
½ lemon, juiced
salt and freshly ground black pepper

For the caper and red pepper relish

2 tbsp olive oil
400g/14oz roasted jar peppers, chopped
1 red chilli, chopped
3 garlic cloves, sliced
1 banana shallot, peeled and chopped
2 sprigs fresh thyme, leave removed
1 tbsp balsamic vinegar
2 tbsp red wine vinegar
salt and freshly ground black pepper

Method

To make the saffron potatoes, preheat the oven to 200C/180C Fan/Gas 6. Infuse the stock with the saffron and garlic. Arrange the potatoes in a roasting tin, dot with the butter and pour in the saffron stock. Sprinkle over the thyme and roast for 1–1½ hours.
To make the stock, heat the oil in a large saucepan and sweat the onion for 5 minutes. Add the celery, leek, garlic and anchovy and fry for 20 minutes until softened. Add the bay leaves and thyme, then add the ham and stock. Simmer for 20 minutes. Add the spaghetti and cook for a further 5 minutes. Stir in the baby capers. Taste and season with salt and pepper.
To make the monkfish, rub the oil, smoked paprika and oregano into the fish fillet. Cook in a pan on all sides to colour, then add the butter and continue to baste for a few minutes until cooked through. Squeeze in the lemon and let rest before slicing.
To make the caper and red pepper relish, heat the oil in a frying pan and sweat the peppers, chilli, garlic, shallot and thyme leaves for 5 minutes. Add the vinegars to deglaze. Season with salt and pepper and blitz to a coarse purée in a food processor or blender.
To serve, spoon the ham stock into a serving bowl and add the monkfish slices and relish. Garnish with the sage leaves. Serve with the potatoes in a serving dish on the side.