Potato fondants have a meltingly silky texture; the trick is to baste the potatoes often during the cooking.
4 medium red potatoes, peeled and washed
1 tsp olive oil
40g1½oz butter
250ml/9fl oz chicken stock
salt and freshly ground black pepper
50g/1¾oz butter
2 leeks, white parts only, finely sliced
75ml/2½fl oz double cream
4 x 200g/7oz monkfish fillets, skinned and off the bone
1 litre/1¾ pints good quality apple juice
1 tbsp red wine vinegar, preferably Banyuls
1 tbsp caster sugar
large knob of butter
1kg/2lb 4oz red chard, trimmed
1 tbsp sunflower oil
75g/2½oz bacon lardons
For the potatoes, preheat the oven to 180C/375F/Gas 5. Using a 6cm/2½in cutter, cut out a large cylindrical shape from each potato. Then use a sharp knife to smooth over the edges to create a classic fondant potato shape.
Heat the oil and butter in an ovenproof frying pan over a medium to high heat until bubbling. Fry the potatoes on all sides for about two minutes or until golden-brown. Add the stock and season with salt and freshly ground black pepper.
Bring the stock to the boil, baste the potatoes then transfer the pan to the oven for about 40 minutes or until the potatoes are tender. Turn the potatoes from time to time to ensure an even colour.
Meanwhile, make the leek purée. Melt the butter in a large saucepan over a medium to low heat. Cook the leeks gently for 2-3 minutes then add the cream. Bring to a boil then turn the heat down, place a lid on the saucepan and simmer for about 15 minutes or until the leeks are meltingly tender.
Using a hand blender or food processor, blend the leeks to a purée, season with salt and freshly ground black pepper and set aside in a warm place.
Place the monkfish fillets in a saucepan and cover with the apple juice. Bring to the boil then simmer over a low heat for about 10 minutes or until the fish is cooked through. Remove the fish from the pan with a slotted spoon and keep warm.
Add the vinegar and sugar to the pan and reduce over a high heat by about three quarters. Take the pan off the heat and whisk in the butter.
For the chard, bring a large pan of water to the boil. Add the chard, blanch for 45 seconds then drain, plunge into ice-cold water and drain again.
Heat the oil in a pan over a medium heat. Add the lardons and cook over a medium heat until golden-brown. Increase the heat, add the chard and stir fry for 2-3 minutes.
To serve, place a small amount of purée on each plate. Place the chard, fondant potato and monkfish on top then spoon over the sauce.
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