Monkfish and Prawns in a Creamy White wine and Chorizo Sauce

Tue, 1 June 2021

Monkfish and Prawns in a Creamy White wine and Chorizo Sauce served with Charred Garlic Sour Dough Toasts

(Serves 4)

Ingredients

750g monkfish

400g Helvick Prawns ( deshelled and deveined)

½ tbsp oil & ½ tbsp butter

75g chorizo

1 medium onion

3 cloves garlic

4 tbsp white wine

4 tbsp cream

3 tbsp fresh dill / chives / parsley

Optional: 1/6 of fish stock cube

Loaf of sour dough or ciabatta

Olive oil & Sea salt

Fresh Green salad

Method

1. Mise En Place: Prepare all your ingredients. De-shell and de-vein the langoustines. Remove the membrane from the monkfish and cut into 3 cm chunks. Finely dice the onion and garlic.
2. Melt the butter and oil in a large frying pan. Sauté the onion, garlic and chorizo for 6/7 minutes until softened.
3. Add in the chunks of monkfish and allow to cook for 4/5minutes. Then add in the prawns and cook for another 3 minutes.
4. Add in the white wine and allow this to reduce down ( bubble and evaporate a little) then pour in the cream. Allow to simmer for a few minutes then finish with the fresh parsley.
5. Charred Ciabatta - Cut the ciabatta into slices. Heat up a griddle pan. Brush the bread with the oil and rub with a clove of garlic. Char or griddle over a medium heat for about 4/5 minutes. Turn over and repeat on the other side. Sprinkle with a little sea salt and serve beside the monkfish and prawns along with a side salad.
6. Garnish with a wedge of lemon and fresh dill or parsley.