JamieOliver.com

Hi Deb, hope this will help you:

http://uktv.co.uk/food/recipe/aid/516182

Chillied Monkfish Parcels
ingredients
175 g (6 oz) l 1/2 Cups strong plain flour
2 eggs
115 g (4 oz) skinless monkfish fillet, diced
grated rind of 1 lemon
1 garlic clove, chopped
1 small red chilli, seeded and sliced
45 ml (3 tbsp) chopped fresh parsley
30 ml (2 tbsp) single cream


for the tomato oil
2 tomatoes, peeled, seeded and finely diced
45 ml (3 tbsp) extra virgin olive oil
30 ml (1 tbsp) fresh lemon juice
salt and freshly ground black pepper

method
1. Place the flour, eggs and 2.5 ml (1/2 tsp) salt in a food processor; pulse until the mixture forms a soft dough. Knead for 2 - 3 minutes then wrap in clear film. Chill for 20 minutes.

2. Place the monkfish, lemon rind, garlic, chilli and parsley in the clean food processor; process until very finely chopped. Add the cream, with plenty of salt and pepper and whizz again to form a very thick puree.

3. Make the tomato oil by stirring the diced tomato with the olive oil and lemon juice in a bowl. Add salt to taste. Cover and chill.

4. Roll out the dough on a lightly floured surface and cut out 32 rounds, using a 4 cm (l 1/2 in) plain cutter. Divide the filling among half the rounds, then cover with the remaining rounds. Pinch the edges tightly to seal, trying to exclude as much air as possible.

5. Bring a large saucepan of water to simmering point and poach the parcels, in batches, for 2 - 3 minutes or until they rise to the surface. Drain and serve hot, drizzled with the tomato oil.

Gingered Monkfish

ingredients
15 g (1/2 oz) butter
1 medium onion, sliced
1 cm (1/2 inch) piece fresh root ginger, peeled and chopped
1 clove garlic, skinned and crushed
1/2 red pepper, chopped
175 g (6 oz) cauliflower florets
225 g (8 oz) boned monkfish, cubed
1/4 teaspoon turmeric
150 ml (1/4 pint) fresh milk
100 g (4 oz) skimmed milk soft cheese
chopped chives to garnish

method
1. Melt the butter in a saucepan, add the onion, ginger and garlic. Cook until soft.

2. Add the peppers, cauliflower, fish and turmeric. Cook stirring for 2 minutes. Add the milk, bring to the boil, cover and simmer for 5 minutes.

3. Mix the soft cheese with a little of the hot milk and pour into the pan. Stir well and heat gently, do not boil. Serve sprinkled with chopped chives

Green monkfish and prawn curry 

  Ingredients
3 tbsp sunflower oil
75g/3oz green curry paste
400ml/14fl oz can of coconut milk
175ml/6fl oz water
2 tbsp Thai fish sauce
2tsp palm sugar or muscovado sugar
4 kaffir lime leaves or 1 pared strip of lime zest, cut into very fine shreds
1 lime, juice only
100g/4oz very small new potatoes, cut in half if large
50g/2oz baby aubergines or mangetout, quartered
12 raw, unshelled, headless prawns
350g/12oz monkfish fillet, cut across into slices 1cm/½in thick
50g/2oz canned bamboo shoots
2 tbsp fresh basil, shredded finely
1 green finger chilli, sliced thinly across into rings


Method
1. Heat the oil in a large pan, add the green curry paste and fry for 5-6 minutes, until the ingredients begin to separate from the oil and it starts to smell aromatic.
2. Add the coconut milk, water, fish sauce, sugar, lime leaves or zest, lime juice, potatoes and the aubergines, if using. Simmer for about 10 minutes, until the potatoes and aubergines are tender.
3. Meanwhile, shell the prawns and de-vein them. Cut each one in half lengthways.
4. Add the prawns to the pan with the monkfish, bamboo shoots and the mangetout, if using. Simmer for another 2 minutes. Stir in the shredded basil and serve sprinkled with the sliced green chilli.

I have made this one a few times and I love it; roasted monkfish and parma ham with lemon myrtle risotto:

http://www.bbc.co.uk/food/recipes/datab … 4815.shtml

I couldn't get hold of lemon myrtle, i think it's Australian, so I just added a bit more lemon juice and some thyme.

OMG such great ideas, thanks guys. will have to rpint these out and hunt the ingredients. For now today we're having trout.