Monkfish with rosemary in Merlot sauce, with pak choi, celeriac purée and oven-baked potatoes with black sea salt
800g monkfish (without heads)
4 pak choi
1 small celeriac
500g small, waxy potatoes
4 sprigs of rosemary
2 red onions, diced
½ tsp Hawaiian (black) sea salt
1 tsp sugar
5 tbsp olive oil
salt, nutmeg, freshly ground black pepper
Skin the monkfish, rinse and drain on kitchen paper, then cut into portions and slice. Season the fish with lemon juice, salt and pepper and dredge in flour. Melt the butter in a frying pan, and fry the fish until golden brown.
Peel and dice the celeriac, and simmer gently in the milk and stock. Mash with a potato masher and season with salt, pepper and nutmeg. Stir in some butter. The purée should be as smooth as mashed potato.
For the Merlot sauce, sweat the onion in butter, add sugar and allow to caramelise. Add the Merlot and reduce the liquid by half.
For the oven-baked potatoes: brush the little potatoes thoroughly under running water and pat dry. Do not peel. Cut the potatoes in half and coat thoroughly with olive oil in a bowl.
Sprinkle the potatoes with black sea salt and bake in a preheated 180° C oven for 25 - 30 minutes until crisp on the outside and soft inside.
Tip: pre-cook the potatoes, halve them and fry in a hot pan with the cut side down.
Pak choi: clean and cut in half, cut out the stalk and fry cut side down until lightly browned. Season to taste.