Poached monkfish rollard with braised black-eyed pea and sweet honey mustard

It’s been labelled as the ‘poor man’s lobster’ and has an ugly head. But look beyond its exterior and you’ll discover a versatile fish with a tender texture that absorbs the flavours of accompanying sauces readily.

Serves 2 Prep time 10 minutes
Cooking time 15 minutes

200g monkfish, deboned
pinch salt and pepper
2 tsp orange peel
2 tbsp orange juice
1 litre extra virgin olive oil

White wine braised black-eyed peas
3 tbsp white onion, diced
80g black-eyed peas, soaked overnight
5g fresh parsley, chopped
2 ripened Roma tomatoes, deseeded and
cut into cubes
2 cups white wine
1 cup vegetables stock
2 tbsp unsalted butter
pinch salt and pepper

Sweet honey mustard
2 tsp white onions, diced
½ cup white wine
½ cup double cream
1 tbsp wholegrain mustard
2 tsp pure honey
½ cup unsalted butter

• Season monkfish with salt, pepper, orange peel and orange juice. Fold the monkfish into an 8cm rollard and secure with an butcher rope.
• Warm a pot with olive oil on the stove at 80°C. Submerge monkfish into the pot of olive oil. Immediately transfer the pot into a preheated oven to bake at 140°C for 15 minutes.
• Meanwhile, heat up a non-stick pan with oil. Fry diced onions till fragrant. Add black-eyed peas, parsley, tomatoes, white wine, vegetable stock. Simmer till dry. Then add in butter. Season. Set aside.
• For the sweet honey mustard: Heat up a small pot over high heat with white wine and onions. Simmer till almost all the liquid has evaporated before lowering the heat. Add cream, mustard and honey. Using a cake whisk, whisk in the butter, bit by bit. Season to taste. • Serve the cooked monkfish with the black-eyed peas and sweet honey mustard.

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