Gigot de Lotte - Roast Monkfish in the Fashion of a Leg of Lamb

Gigot de Lotte – Roast Monkfish in the Fashion of a Leg of Lamb

Iconic chef John Williams returns with this amazing recipe for Gigot de Lotte - Roast Monkfish in the Fashion of a Leg of Lamb served with a clam, cockles, shallot, garlic, bay leaf, parsley and chicken jus sauce. It is served with ceps and girolles, baby leeks, button onions and artichokes. Amazing!

Ingredients

1.5 kg Monkfish Tail
75ml Oil
150g Butter
150g Cockles
150g Clams
75ml Basil Emulsion
75g Cepes (optional)
75g Girolles (optional)
1 Clove of Garlic
200ml Jus de Volaille
75ml White Wine
Lemon Puree
8 Baby Leeks
8 Button Onions
A small bunch of Bay Leaves
½ Branch of Rosemary
¼ Bunch Parsley
Flowering Herbs for Garnish
Season to Taste
58g Flour
1 Shallot
3 Baby Artichokes
200 ml Chicken Jus

Method

Print Recipe

Trim, clean and remove the double skin of the monkfish
Cut at either end of the fish and trim the bone so it is flush with the flesh
Pat dry, season and dip into flour and pat the fish so it is left with minimum amount of flour
Heat oil in roasting pan and lightly seal the monkfish then remove from the pan
Place the bay leaf and rosemary into the roasting pan. Then lay the monkfish on top. Place into the oven at approximately 140° for about 20 minutes. After about 10 minutes, brush with the jus to glaze
Allow to rest for 5 minutes
Now deglaze the roasting pan with the white wine and add the chicken jus. Reduce to a glaze then pass through a sieve
In a very hot pan add the clams and cockles along with shallot, garlic, bay leaf, parsley. Add white wine and cover with a lid. Cook briskly for 1.5 minutes as soon as the shells are open they are cooked.
Reduce the resulting liquor and pour into the chicken jus. Bring to the boil and season to taste
Cook the baby leeks, button onions and artichokes in an emulsion and drain
Quickly sauté the mushrooms with a little chopped garlic
Dress the monkfish onto platter and place the vegetables around the monkfish. Spoon the clams and cockles over the top and nappe with a touch of the sauce.

Ingredients

1.5 kg Monkfish Tail
75ml Oil
150g Butter
150g Cockles
150g Clams
75ml Basil Emulsion
75g Cepes (optional)
75g Girolles (optional)
1 Clove of Garlic
200ml Jus de Volaille
75ml White Wine
Lemon Puree
8 Baby Leeks
8 Button Onions
A small bunch of Bay Leaves
½ Branch of Rosemary
¼ Bunch Parsley
Flowering Herbs for Garnish
Season to Taste
58g Flour
1 Shallot
3 Baby Artichokes
200 ml Chicken Jus

Method

Trim, clean and remove the double skin of the monkfish
Cut at either end of the fish and trim the bone so it is flush with the flesh
Pat dry, season and dip into flour and pat the fish so it is left with minimum amount of flour
Heat oil in roasting pan and lightly seal the monkfish then remove from the pan
Place the bay leaf and rosemary into the roasting pan. Then lay the monkfish on top. Place into the oven at approximately 140° for about 20 minutes. After about 10 minutes, brush with the jus to glaze
Allow to rest for 5 minutes
Now deglaze the roasting pan with the white wine and add the chicken jus. Reduce to a glaze then pass through a sieve
In a very hot pan add the clams and cockles along with shallot, garlic, bay leaf, parsley. Add white wine and cover with a lid. Cook briskly for 1.5 minutes as soon as the shells are open they are cooked.
Reduce the resulting liquor and pour into the chicken jus. Bring to the boil and season to taste
Cook the baby leeks, button onions and artichokes in an emulsion and drain
Quickly sauté the mushrooms with a little chopped garlic
Dress the monkfish onto platter and place the vegetables around the monkfish. Spoon the clams and cockles over the top and nappe with a touch of the sauce.