Red wine-poached monkfish with corn, girolles and black garlic

  • Main
  • easy
  • 4
  • 60 minutes, plus several hours to reduce the poaching liquid base

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Ingredients

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Monkfish

1
Place the onions, garlic and thyme in a saucepan and cover with the red wine and port. Place over a medium heat and reduce to a syrup – this will take several hours
2
Add the chicken stock and reduce until thick and glossy, then strain into a clean saucepan and set aside
  • 1l brown chicken stock
3
Place the black garlic cloves into a small saucepan and add enough water until they’re only just submerged. Bring to the boil and cook for 10 minutes, or until the cloves are very soft. Transfer the mixture to a food processor or blender and blitz until smooth, then stir in the sherry vinegar and soy sauce. Transfer to a squeezy bottle and reserve in the fridge until needed
4
Boil the sweetcorn in salted water for 10 minutes, then drain. Place a griddle pan over a very high heat and add the sweetcorn, grilling until lightly charred all over. Use a serrated knife to remove the kernels from the husk, then set aside
  • 1 corn on the cob
5
Warm the red wine poaching liquid until just below boiling, then lower the monkfish into it and cook for 12-15 minutes
6
Meanwhile, heat the rapeseed oil in a frying pan and add the mushrooms. Cook for a few minutes until soft, then add the baby spinach and allow it to wilt. Add the corn to warm through, then season and drain on kitchen paper
7
To plate, drain the monkfish and slice each fillet in half. Place the fish in the centre of each plate, then arrange the corn, mushrooms and spinach around it. Place dots of the black garlic around the plate, then finish with a little drizzle of the cooking liquid and picked tarragon leaves
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