Monkfish Roast with Thyme and Garlic Served with a Flaky Pastry Tart Of Onion Confit and Sun-Dried Tomato, Lemon and Herb Butter
300g monkfish tail
2 pieces garlic
A few sprigs fresh thyme
5 tbsp olive oil
For the tartlet
30g flaky pastry
2 tbsp olive oil
Half a medium sized onion
20g salted butter
1 tip fresh rosemary
For the sauce
40g soft unsalted butter
Half of a juiced lemon
100g white grape juice
5 sprigs chives
2 tbsp tomato cubes
1. Warm the olive oil in a pan. Add the garlic, thyme and seasoned monkfish, then roast the fish slowly until cooked.
2. Remove from the pan and let rest at medium temperature.
3. Roll the flaky pastry until thin, brush with olive oil, cut into the desired shape and bake at 180C until baked.
4. Cut the tomato in slices. Sprinkle with olive oil and let semi-dry for 2 hours at 80C.
5. Slice the onion thinly and cook on a slow heat with salted butter until soft and tender. Add a chopped tip of fresh rosemary before they become slightly brown, season to taste and remove from heat.
6. On the baked pastry, add some confit of onions, a few slices of tomato and warm in the oven on slow heat.
7. For the sauce: Bring the grape juice to boil, reduce by half. Add the lemon juice, bring to boil, remove from high heat and incorporate with the whisk, the soft salted butter. Add the tomato cubes and chives, and serve. The sauce should be homogenous and light.
INFO: This recipe was provided courtesy of Michael Jost, newly appointed Executive Chef of Yas Viceroy