Ingredients

• 1 x 3oz (84gm) Monkfish fillet
• 2 oz (56gm) mashed potato
• 1 oz wild mushrooms
• 4 fl oz red wine
• dash of good balsamic vinegar
• 4 oz (113gm) unsalted butter
• 2 oz fish stock
• 1 star anise
• FISH STOCK : 12 oz (340gm) good flat fish bones
• 4 bay leaves
• 6 black peppercorns
• 1 lemon. sliced in half
• 4 pints cold water

Instructions

1. Put everything into a stainless steel pan and bring to the boil.
2. Simmer for approx 40 minutes, strain and cool quickly.

1. Slice the monkfish into small rounds and set to one side
2. Make two this rounds of mashed potato, flatten and flour
3. Place in a hot frying pan, cook until golden brown on both sides. Keep warm
4. In a separate stainless steel pan, place the fish stock, red wine and star anise. Reduce by half
5. Add the chopped butter and balsamic vinegar, whisk until thickened and creamy
6. Flour monkfish, place in a hot saute pan. Once golden brown on both sides take out and keep warm
7. In the same pan as the fish, saute the wild mushrooms
8. On a warm plate start to layer the monkfish and potato, then spoon the cooked wil mushroom around and finish by drizzling the red wine sauce around