Thanks to James Sommerin, executive chef of the Michelin-starred Crown at Whitebrook, for mentioning us in this article alongside some of his wonderful recipes!
“The creamy and light extra virgin olive oil, which James uses in one of the recipes, is Italian Monti Sabini which, he says, is the best he has ever used”.
This is one of James’ recipes from the article.
Roast Monkfish, black olive potatoes, braised celery and artichoke dressing.
Ingredients
Small Monkfish tail of between 16 to 20 oz
400g celery
3 star anise
1 shallot
2tspn 5 spice
200ml meat stock
Olive Puree
1 jar of pitted black olives
1 clove of garlic
Olive oil
Seasoning
Method
Finely chop the shallot and sauté with the 5 spice and a little oil. Add the star anise and the meat stock, bring to the boil and reduce by a third. Season and lastly add the celery, simmer for 2 min and remove from the heat.
To make the puree, place all the olives and the peeled garlic in a food processor with seasoning and pour in the oil to make a puree.
Pan fry the monkfish in a hot pan for about 2 min either side and finish through the oven for a further 2 min. The fish should be slightly opaque in the centre. Boil some new potatoes in a pan until cooked, drain and peel the outer skins, break down the potatoes with a fork and stir in the olive puree.
To plate up. Place a spoonful of the potatoes in the centre of the plate. Position some of the sticks of celery on top. Slice the monkfish diagonally into two pieces. Arrange to the side of the potatoes. Finish with a dressing. At The Crown restaurants we dress this dish with an artichoke dressing, but finished with a good olive oil and some fresh basil is just as good.
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