Recipe: Dijon Monkfish
Here’s a fabulous feast that’s sure to put your other half in the mood for Valentine’s love
What you'll need
300ml double cream
2 cloves garlic, peeled and sliced
2 large waxy potatoes, peeled and sliced
Salt and freshly ground black pepper
75g Gruyere cheese, grated
4 twigs of vine tomatoes
4 slices proscuitto
4 x 175g fillets monkfish, or similar firm white fish
4 tsp Grey Poupon Dijon Mustard
2 tbsp oil
150ml dry white wine
50g unsalted butter
1 tbsp finely chopped fresh parsley
Watercress for decoration
First make the dauphinoise by placing milk and cream in a pan and add garlic, bring to bubbling. Add sliced potatoes to the pan and season.
Bring back to simmering, until potatoes are nearly tender.
Carefully spoon into a gratin dish, sprinkling over cheese in between layers, reserving some for the top. Place in an oven preheated to 200°C/gas 6/400°F for around 15 minutes, or until top is golden brown and potatoes are tender.
Place the vine tomato twigs in another roasting pan, brush with olive oil, and season. Cook alongside the dauphinoise potatoes.
Lay out prosciutto slices on worktop. Spread monkfish fillets all over with Grey Poupon Dijon Mustard. Place one on each slice of prosciutto. Trim ham to fit the monkfish. Roll up to enclose.
Heat oil in a pan over medium heat. Place wrapped monkfish in pan and cook for around 10 minutes, until the prosciutto is crisp and fish is just cooked. Remove from pan and keep warm.
Add wine to the pan and bring to bubbling with juices. Add butter and stir to melt. Add parsley.
Serve a portion of Dauphinoise on a plate with a twig of roasted vine tomatoes. Perch a fish fillet on top, then pour over sauce. Decorate with watercress. Repeat with remaining ingredients.