Music Played15 items
Jack Savoretti Knock Knock
(CD Single), Fullfill Records, 8
Rupert Holmes Escape (The Pina Colada Song)
Various Artists - Open Top Cars, Temple Records
Plan B She Said
(CD Single), Atlantic, 7
Train Drive By
(CD Single), Columbia, 12
Betty Wright Shoorah! Shoorah!
The Very Best Of Betty Wright, Rhino
Otis Redding Love Man
Legends Of Soul - The Very Best Of Aretha Franklin & Otis Redding, Warner Strategic Marketi
Leapy Lee Little Arrows
Dance Hits Of The '60's & '70's, Old Gold
The Emotions and Earth, Wind & Fire Boogie Wonderland
The Best Seventies Album In The World.. Ever!, Virgin, 2
T. Rex Hot Love
Electric Warrior (Deluxe Edition), A&M, 13
Aaron Neville Tell It Like It Is
The Gold Album (Various Artists), The Hit Label Ltd
Edwin Starr Contact
100 All Time Classic Dance Hits Of The 1970s (Various Artists), Connoisseur, 18
Ren Harvieu Open Up Your Arms
(CD Single), Island, 1
The Supremes Nathan Jones
Diana Ross & The Supremes - 40 Motown, Polygram Tv
Roast Monkfish Tail in Aged York Ham with Juniper Cabbage, Dublin Bay Prawns & Port Wine Juices.
From Black Pudding & Foie Gras by Andrew Pern (The Star Inn, Harome, N. Yorks)
This fish dish uses robust monkfish tail with delicate Dublin Bay prawn tails, peppery Savoy cabbage & a luxurious port wine sauce together with the depth of good shellfish stock which gives the sauce real umph!
You can use mussels alongside, or instead of, the prawns & use the cooking juices as the shellfish stock base, with white wine & a little cream. Or add a little lobster bisque to some fish stock.
Prep time 40 mins
Cooking time 30 mins
2 x 300g monkfish fillets (john dory, gurnard or halibut are fine alternatives)
2 slices air-dried ham
¼ Savoy cabbage, shredded
2 crushed juniper berries
50g mature cheddar
100ml whipping cream
10 langoustines / Dublin Bay prawns, completely peeled
2 glasses port, reduced by ?
300ml shellfish stock (use fish stock if not available)
100ml veal stock (or chicken stock)
handful chopped dill
chervil to garnish (or tarragon or parsley)
1. Wrap the monkfish in the air-dried ham, season with black pepper, brush with a little olive oil & roast on baking tray for 8-10 mins. 180C / 160C fan / gas mark 4.
2. While this is cooking, reduce down over a medium heat, the shellfish stock, port & veal stock until a syrupy consistency & keep warm.
3. In another pan, place the shredded cabbage, juniper, 75ml cream & 35g cheese & season again with black pepper & salt. Heat gently to allow cabbage to wilt.
4. In a third, small pan, gently warm the prawn tails in the remainder of the cream & cheese, to coat each one & add a pinch of the dill.
5. By now the monkfish should be cooked, having already checked it after 8 mins.
6. Remove from the oven & keep warm.
7. The cabbage will be quite thickened – place a pile in the centre of a warm plate & dot the prawns around the cabbage at 5 intervals.
8. Carve the monkfish if you wish into 5 pieces.
9. Check the sauce, add the rest of the chopped dill, then spoon over the fish.
10. Garnish with chervil & serve immediately.
Here's our Liza, ready to tuck into Nigel's roast monkfish...Mmmmm