Pan roasted monkfish, Artichoke puree, anise myrtle Red wine jus

Pan-fried monkfish

Season the monkfish portions with salt.

Heat pan:

• Heat a skillet over medium heat and add a little oil.

Pan-fry:

• Place the monkfish portions in the skillet and cook for 2-3 minutes, or until golden brown on the first side.

Add aromatics:

• Flip the monkfish portions over.
• Add a knob of butter, rosemary sprigs, and star anise to the pan.

Baste:

• Continue cooking, basting the monkfish with the melted butter and aromatics, until the fish is cooked through (about 2-3 more minutes).

Serve:

• Remove the monkfish from the skillet and let it rest briefly before serving.

Artichoke purée

1. Roast vegetables:

• Preheat your oven to 180°c (350°f).
• Place the artichoke hearts, garlic, and onion on a baking tray.
• Roast in the oven until the artichoke, garlic, and onion are soft and caramelized, about 25-30 minutes.

2. Blend:

• Transfer the roasted artichoke, garlic, and onion to a blender.
• Add the milk, cream, and butter.
• Blend until smooth and creamy.

3. Season:

• Taste the purée and adjust the seasoning with salt as needed.

4. Reserve:

• Keep the purée warm until ready to serve, or store in an airtight container in the refrigerator.

Red wine jus

Simmer:

• In a saucepan, bring the red wine jus to a boil.
• Add the star anise and reduce to a simmer.
• Simmer for 4 minutes.

Remove anise:

• Remove the star anise from the jus.

Monte with butter:

• Add a small amount of butter to the jus and whisk until it is fully incorporated and the sauce is smooth.

Season:

• Taste and adjust the seasoning with salt and sugar as needed.
• Add a touch of lemon juice to balance the flavours.

Serve:

Keep warm until ready to serve.