This is a dish that many will like the idea of but will shy away from using due to the price of monkfish. I have used it here as it was a special request for a client. Any other fish could be used, as always it comes down to your own personal taste.
The fish was bought very fresh. It was carefully trimmed and lightly seasoned. Then sealed in a little fat in a very hot frying pan until all the outside was cooked. This will on only take a couple of seconds. Remove from the heat and allow too cool.
To wrap the fish we have used leaks. These were scored down their length and all the layers separated. The leaves were then well washed to remove any mud and grit. They were then blanched quickly in boiling water for two minutes until tender then rapidly cooled in cold water. After well draining the fish was wrapped tightly in the leak leaves.
In a wok I fried some red onion that had been finely chopped and a little fresh thyme. Into this was added some sliced mixed wild mushrooms. After cooking for no more than a couple of minutes some seasoning was added and some double cream. I know this is a bit fattening but once in a while everything does you some good! Reduce the cream mixture by about a third or until it slightly thickens up. In a separate pan boil some lightly salted water and cook the noodles. The fine ones we have used only took three and a half minutes. It is important not to over cook the noodles as you will end up with a rather nasty stodgy mess.
When we were ready to serve we cooked the fish. This was cooked in a steamer for about twelve minutes. If you do use another type of fish or smaller pieces, the steaming time may be greatly reduced. Great care must be taken not to over cook the fish. This is because the fish here needs to be sliced and if overcooked this will become nearly impossible.
So while the fish is cooking. The noodles were well drained. Into them was added most of the mushrooms and cream. After mixing well this was placed on the serving dish. Around the mound of noodles the remaining cream was run with a little chopped parsley or tarragon. This is for both taste and presentation. Finally the fish is sliced and a portion fanned on top of the noodles.
This a great dish now that the weather is getting wintry as it is a very warming dish that remains quite simple.
Enjoy.
Paul Vincent: Head Chef