Monkfish Vongole and Borlotti

Michele Blasi

Michele Blasi

10th July 2015
Michele Blasi

Monkfish Vongole and Borlotti

Monkfish Vongole and Borlotti - serves 4

Ingredients

  • 4 fillets Monfish (600+g)
  • 500g clams palourde
  • 1 bunch basil chopped
  • 1 clove garlic
  • 100g white onion diced
  • 300g barba di frate
  • 60g baby plum tomatoes quartered
  • 100ml extra virgin olive oil
  • 4 stem parsley leaves chopped
  • 60ml white wine
  • 100g borlotti dried beans
  • 1 large leek

Method

Soak beans overnight. Cook gently in water and bouquet garni

until soft (1-1.5 hours)

1. Cut off green end of leek. Cut leek lengthways. Wash thoroughly.

Cut off root end. Blanch in boiling water for 2 mins

Cool in iced water and pat dry. Separate single leaves on board

2. Season monkfish with salt and pepper Tightly wrap leek leaves

around monkfish

3. Put on oven tray with olive oil and bake 9-10 mins in pre-heated

oven at 200C

Barba di Frate or Monks beard (You can use samphire instead)

1. Blanch in salted water for 2 mins. Season to taste

Borlotti and Clam Sauce

1. Drain borlotti beans and keep a little of the liquid

2. In a saucepan crush 1/3 borlotti with a fork, add some of the liquid

to give it a rough creamy texture. Add to the rest of the borlotti

3. In another saucepan, put 2 tbsp olive oil, 1 clove crushed garlic

and when golden add plum tomatoes, and let it sweat until soft

4. Add clams, parsley and white wine

5. Cover until all clams are open (2-3 mins)

6. Add clams to the borlotti, and warm through.

To Serve

Serve borlotti and clam sauce in shallow bowls. Add fillets of

monkfish (cut into 3 pieces). Garnish with Barba di Frate, basil

and drizzle with olive oil

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.