Roast Monkfish Tail With Braised Red Cabbage Recipe

Name: Roast Monkfish Tail With Braised Red Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 80 ml olive oil; 1 bunch fresh tarragon; 700 g monkfish, tail boned and trimmed; 100 g unsalted butter; 150 g shallots; 25 g celery leaves; 25 g flat leaf parsley; 2 bay leaves; 1 tablespoon thyme, snipped; 1 medium red cabbage; 200 ml red wine; 100 ml orange juice, freshly squeezed; 200 ml chicken stock; 50 g demerara sugar; 150 g unsmoked bacon; 75 g prunes, pitted; 40 ml sherry wine vinegar

Servings: persons

80 ml olive oil
1 bunch fresh tarragon
700 g monkfish, tail boned and trimmed
100 g unsalted butter
150 g shallots
25 g celery leaves
25 g flat leaf parsley
2 bay leaves
1 tablespoon thyme, snipped
1 medium red cabbage
200 ml red wine
100 ml orange juice, freshly squeezed
200 ml chicken stock
50 g demerara sugar
150 g unsmoked bacon
75 g prunes, pitted
40 ml sherry wine vinegar

1
Make marinade from 40 ml of the olive oil and half the tarragon.
2
Season the monkfish with salt and pepper, then roll it in the marinade.
3
Put aside for 30 minutes.
4
Put the remaining 40 ml of the olive oil and the butter into a casarole, peel quarter of the shallots and add them with the celery leaves, the rest of the tarragon, the parsley, bay leaves and thyme.
5
Stir until mixed and then put the lid on, turn down the heat and sweat for 10 minutes.
6
Preheat the over to 220 C/425F.
7
Chop the cabbage coarsley and add it to the casserole.
8
Add the red wine, orange juice, chicken stock and sugar.
9
Braise for another 40 minutes with the lid on.
10
Brown the outside of the monkwish in a roasting tray.
11
Take the bacon rashiers and stretch them out, and then wrap them around the sealed monkfish tail.
12
Roast in the oven for 25 minutes.
13
Chop the prunes, then add with sherry vinegar to the red cabbage and braise for another 15 minutes with the lid off.
14
Remove the bay leaves, taste and adjust the seasoning with salt and pepper.
15
Serve the monkfish and cabbage with some mashed potatoes.

710

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 80 ml olive oil, 1 bunch fresh tarragon, 700 g monkfish, tail boned and trimmed, 100 g unsalted butter, and more.

Yes, Roast Monkfish Tail With Braised Red Cabbage falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Monkfish Tail With Braised Red Cabbage

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