INGREDIENTS
4 x 140g monkfish steaks, chopped into chunks
1 tbsp oil
90g butter
170g cherry tomatoes, halved
170g thin asparagus tips
1 tsp oregano
1 tsp balsamic vinegar
60g brown shrimps
110g prawns
2 tbsp double cream
1 clove garlic
300 ml chicken stock
300 ml dry white wine
½ lemon
1 tbsp chopped parsley
Recipe continues
METHOD
Heat 1 tbsp oil and 30g butter and place monkfish chunks in pan and cook until it begins to brown, then turn, season and cook until golden.
Heat 30g butter and add tomatoes.
Cook asparagus tips until they begin to soften and mix with tomatoes. Add oregano and vinegar and season, gently stew.
Heat 30g butter, add brown shrimps and half of the prawns, colour and add garlic, then add stocks and wine and reduce.
Put into food processor and blitz, put back into the pan and add the rest of prawns and cream, season and add parsley.
Put tomatoes in bowl, pour bisque around and put fish on top, brush with olive oil, put asparagus on top and serve.