COD
AD
IR
OBO
(Serv
es
2)
350gm
onkfish t
ail
(ask y
our
fishmonger
to
cleanand
prepare)
4 s
lices
of
pancetta
400gn
ew
potatoes
100g r
oquette s
alad
100g s
unblush t
omatoe
s
Small
amount
of
extra
virgi
no
liveo
il
Small
amount
of
balsamic v
inegar
Boil t
he
potatoes
in
apano
f
salted w
ater.
Cut
the
monkfishi
nto
tw
oand
s
prinkle w
ith s
alt
and
leavef
or
3-4
minutes.
This
will
draw
the w
ater
out
of t
he
fish.
Pa
t
dry
w
ith
kitchen r
oll.
Roll t
he
fishi
n
oliveo
il
and s
eason w
ith s
alt
and
pepper.Placei
nahot
non-stickf
ry
ing
panand
cook
for
fivem
inutes
tur
ning
occasio
nally.The
monk
fish s
hould
be s
pringy
to t
ouch.
Leave t
o r
est
for
5
minutes.
Onceboiled,c
ut
the
potatoes
in
half
and
lightly
fry
in
aknobof
butter
and
oliveo
il.
Place t
he
pancetta u
nder
the
grill,until
crispy.
Wa
sh t
he r
oquetteand
sprinkle w
itho
liveo
il
and
a
teaspoon
of
balsamic
vinegar,season
and t
oss
in
a
bowl.
Then
place t
he
roquette s
alado
n t
he
plate
tof
ormab
ed
for
the
monkfish.
Place t
he
potatoes
on t
he
plateand t
hen
put
the
monkfisho
ver
the r
ocket
and
put
the
pancettaon t
op
on
fish.
Sur
round t
he
fish w
ith
the s
unblush t
omatoes,
drizzle w
itho
liveo
il
and
serv
e.
9679
This
recipe
is
cour
tesy
of
SteveMcDonnall
headchef
at
RistoranteFratelli,B
ell
Villas,P
onteland,N
ewcastle
upon
Tyne,N
E20
9BE.Tel:
(01661)
872195.9660
9660
9660
9660
9660
9660
966022CI
TY
LI
VI
NG
STEVE
MCDONNALL
,H
EAD
CHEF
AT
FRA
TELLI
,S
HOWS
YO
UH
OW
TO
MAKE
THIS
IT
ALIAN
SEAFOOD
DELIGHT
.8216
AF
IS
HY
TA
LE
8217
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