Roast Monkfish Bourguignon, Olive Oil Potato Puree

Roast Monkfish Bourguignon, Olive Oil Potato Puree

Serves 4
Occasion Special Occasion
This Roast Monkfish Bourguignon is ideal for a special occasion.


  • 2 Monkfish tails (skinned and portioned)
  • 150g Button Mushrooms (quartered)
  • 2 cloves Garlic (minced)
  • 4 sprigs Thyme
  • 100ml Red Wine
  • Brandy (good splash)
  • Red wine baby onions
  • 100g Smoked Bacon (diced)
  • 400ml Beef jus
  • Vegetable Oil (for frying)
  • 1 cup Parsley (chopped)

Potato Puree

  • 20ml Warm Cream
  • Olive Oil (to taste)
  • 40ml Warm Milk
  • 75 Cold Butter (diced)
  • 5 large Rooster Potatoes

Red wine baby onions

  • 10-12 Baby Onions (peeled)
  • 200ml Red Wine
  • 2 sprigs Thyme
  • Olive Oil (for frying)
  • 30g Sugar


For the Bourguignon sauce
Sautè the bacon in a hot saucepan in the vegetable oil. When browned, drain the bacon and add the mushrooms. Sautè until golden brown. Add the garlic and thyme then deglaze with the brandy, burning off the alcohol.
Add the red wine and reduce by three quarters. Add the red wine onions and the beef or veal jus.
Bring to the boil and simmer until it reduces to a sauce consistency.
Finish with the parsley.
For the Potato Puree
Bake the potatoes in the oven at 180C, 350F, Gas 4 until you can pierce the flesh easily with a knife.
Cut in half and spoon out the inside.
Pass through a potato ricer and slowly add the butter into the potato.
Work gently with a spatula. When the butter is fully incorporated, slowly fold in the warm milk and cream.
Season with salt and the olive oil
For the Monkfish
Heat a frying pan with olive oil. Pat the monkfish dry with a paper towel. Season all over with salt and add to the pan.
Brown the fish all over, then place the pan in the oven.
Roast for 4-6 minutes until the fish is cooked (timing will vary according to the thickness of the fish).
Remove from the oven and leave to rest for 2 minutes
For the Red Wine Baby Onions
In a medium sized saucepan, saute the baby onions until lightly coloured.
Add the sugar and thyme and continue to caramelise for 1 minute.
Add the red wine and simmer the onions until tender (about 6 minutes).
Remove the onions, reduce the red wine to a syrup and pour over the onions.


© Dublin Cookery School

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