This fish dish by Tony Tintinger is a true classic from the Kichechef cookbooks of the 90s.
For my Anne’s Retro Kitchen series on RTL, I’m recreating these recipes in my own kitchen exactly as they were — and seeing if they still hold up today.
This Monkfish ardennaise style was served at many State dinners by Michelin Starred Chef Tony Tintinger – it’s very much of its time, but it still wows me today!
Watch me (and Tony Tintinger) make this recipe here on RTL Play.
1 monkfish fillet (800 g)
200g thin smoked bacon rashers
12 mini courgettes
4 cherry tomatoes
200g shallots
1 bunch parsley
375ml white wine
500ml cream
500ml fish stock
parsley leaves, for serving
butter
salt and pepper
Serves 4
For the fish:
Lay the bacon slices on a sheet of cling film so they slightly overlap. Season the monkfish with salt and pepper and place it on top. Roll tightly and tie with kitchen string.
Heat a bit of olive oil in a pan and sear the monkfish on all sides, moving it regularly so it doesn’t stick.
Transfer to a tray and cook in the oven at 250°C for about 6 minutes.
For the sauce:
Slice 100 g of shallots and fry in a knob of butter. Deglaze with white wine and reduce, then add the fish stock and reduce again. Add the cream and reduce once more.
Before serving, pass through a sieve, add a knob of butter and whisk until slightly foamy.
For the vegetables:
Blanch the courgettes briefly in salted water. Score them with fan-style cuts. Melt a knob of butter with a splash of water in a pan and toss the courgettes in it.
Cut the monkfish into 12 slices. Arrange 3 pieces of monkfish and 3 courgettes on each plate, place a cherry tomato in the centre, and spoon over the sauce.
Garnish with parsley leaves and serve.
