Monkfish | Chicken

Mark Greenaway

Mark Greenaway

1st April 2016

Monkfish | Chicken

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Monkfish | Chicken recipe a try? This is my recipe for Monkfish/Chicken from the menu at Restaurant Mark Greenaway which holds 3 rosettes in the AA Restaurant Guide


  • Fennel & Dill Purée:
  • 75g butter
  • 2 bulbs fennel (thinly sliced)
  • 3 shallots (diced)
  • 300ml milk
  • 300ml double cream
  • 75g dill (finely chopped)
  • sea salt
  • Confit Chicken Wings:
  • 500g duck fat
  • 8 chicken wings
  • 6 sprigs thyme (picked, finely chopped)
  • sea salt
  • Confit Carrots:
  • 150g butter
  • 4 baby carrots
  • 1 clove garlic (crushed)
  • 3 sprigs thyme
  • 1 orange (zest of)
  • Carrot Ribbons:
  • 1 carrot (peeled)
  • Roasted Monkfish:
  • 1 monkfish tail (600g)
  • rapeseed oil (drizzle of)
  • sea salt (pinch of)
  • 30g butter
  • ½ lemon (juice of)
  • Cardamom Foam:
  • 1 shallot (peeled, diced)
  • 25g butter
  • 8 cardamom pods (toasted, crushed)
  • 150ml white wine
  • 300ml fish stock
  • 400ml milk
  • 8g sugar ester
  • To Assemble:
  • dill sprigs (to garnish)
  • vegetable oil (for deep frying)


Fennel & Dill Purée:

Melt the butter in a heavy-based saucepan and add the shallots and fennel.

Sweat until the fennel is cooked and almost falling apart but with no colour; this should take approximately 30 minutes on a low heat. Add the milk and cream and simmer for 15 minutes. Blend in a Thermomix on setting 4 for 8 minutes. Add the dill and blend again on setting 4 for 4 minutes. Pass through a fine chinois. Season with salt, to taste. Keep warm until needed.

Confit Chicken Wings:

Preheat the oven to 120ºC.

Melt the duck fat and season the chicken wings with salt and chopped thyme.

Place the chicken wings into a casserole dish and cover them with the duck fat. Place in the oven for 3 hours until the meat is meltingly soft. Drain the chicken wings.

Cut a small incision in the end of each wing. Twist and pull out the thinner of the 2 bones. Trim off any loose bits of fat or sinew. Push the meat down to the end of the bone.

Confit Carrots:

Melt the butter in a pan. Add the rest of the ingredients and simmer very gently for 11 minutes, or until the carrots are tender. Remove the carrots.

Carrot Ribbons:

Using a peeler, cut 8 strips of carrot lengthways. Cut the strips into rectangles measuring 3cm x 12cm. Pour boiling water over the ribbons and allow to cool.

Roasted Monkfish:

Heat up a non-stick pan until almost smoking hot, then add a drizzle of rapeseed oil. Place the monkfish in the pan, add a sprinkle of salt and turn the fish over.

Add the butter and lemon juice and baste the fish. Take the pan off the heat, turn the fish over and allow it to finish cooking in the residual heat.

Cardamom Foam:

Sweat the shallot in the butter. Add the cardamom pods, then the white wine and reduce until the wine has almost evaporated. Pour in the fish stock, stir well and reduce until the stock has almost evaporated.

Add the milk and the sugar ester and bring to a gentle simmer.

Remove from the heat and allow to cool for 15-20 minutes. Pass the liquid through a fine chinois.

Gently reheat the liquid ensuring it does not go above 70ºC.

Foam the mixture with a stick blender, allow to settle for 1-2 minutes and spoon off the foam from the top to garnish.

To Assemble:

dill sprigs (to garnish)

vegetable oil (for deep frying)

Drain the carrot ribbons and season with a little sea salt. Wrap each ribbon into a tube and arrange 2 tubes on each plate.

Drag a spoonful of the purée across each plate. Cross that with a drained baby carrot.

Reheat the chicken wings by deep frying them in the vegetable oil at 185ºC for 2-3 minutes.

Place 2 chicken wings on each plate.

Divide the monkfish into 4 and place a piece in the middle of each plate.

Garnish with sprigs of dill and cardamom foam.