Monkfish with Noilly Prat and clams

This recipe is from Cook Book by Martin Wishart, published in 2008 by Mr. Max Publishing. Serves 6.

INGREDIENTS

900g monkfish tail fillets, skinned
1 Savoy cabbage
50g unsalted butter
150ml Noilly Prat
150ml white wine
300ml fish stock
250ml double cream
4 shallots
1 lemon
36 fresh clams e.g. Venus clams
Small bunch of Italian flat leaf parsley
Salt

METHOD

1. Prepare the cabbage by removing the dark green outer leaves. Separate the nice green leaves and tear the leafy part into large pieces removing the tough centre vein.

2. Cook the leaves until just tender in boiling salted water. Remove from the water and spread out onto a wire rack to cool and drain. Set aside.

3. Peel and slice the shallots.

4. Melt the butter in a pan and add the shallots. Cook on a gentle heat for 2 minutes without the shallots colouring.

5. Add the white wine and cook on a high heat until almost completely gone.

6. Add the Noilly Prat to the pan and cook until reduced by approximately ¾ volume.

7. Add the fish stock and reduce by half the volume.

8. Strain through a fine sieve into a wide pan and discard the shallots.

9. Add the cream to the pan and bring to the boil.

10. Add the clams to the sauce and cook with the lid on until the clams have opened up. Discard any that are still closed.

11. Slice the monkfish into 2cm thick medallions and add to the pan and poach gently until cooked.

12. Add the cabbage to pan to re-heat.

TO SERVE

1. Divide the cabbage and clams between six bowls place the monkfish on the top.

2. Finely shred the parsley leaves and add to the hot sauce with a squeeze of lemon juice and spoon around the cabbage.