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MONKFISH WITH CABBAGE, MUSTARD BUTTER & ENGLISH STYLE CRISPY ONIONS (SERVES FOUR)

Mustard Butter
2 tbsp chopped shallot
½ cup red wine vinegar
1 tbsp chopped fresh tarragon
125g unsalted butter
2 tbsp moutarde de meaux
seasoning
English Style Onions
Dusting of seasoned plain flour
½ pint milk
1 large onion (peeled and sliced whole to make onion rings)
Monkfish
½ red cabbage
½ white cabbage
½ Savoy cabbage
1 tablespoon vegetable oil
1 large eating apple (peeled and either coarsely grated or finely sliced)
1 clove garlic (finely grated)
½ thumb fresh ginger (finely grated)
4 fresh monkfish tails (skinned, boned and trimmed – approx. 6-7oz portions)
1 pint whole milk
1 bay leaf
1 sprig thyme
1 tsp cinnamon
4 sliced Parma ham (or similar cured ham)

Method:
1. For the mustard butter, combine the shallot, vinegar and tarragon in a pan. Bring to the boil and stir, then cool. Meanwhile cream together the butter and mustard, add the reduction to the butter and mustard mixture, then season. The butter sauce is now ready to serve.
2. For the onion rings, dip the onion rings in the flour and shake off any excess, then dip into the milk. Repeat this twice, then deep fry in hot oil until golden brown.
3. Ensure that the monkfish tails are well trimmed of the membrane, otherwise they will ‘contract’ when cooked.
4. Sprinkle the tails lightly with a small amount of cinnamon, and half cover with milk, adding a sprig of thyme and bay leaf. Clingfilm and place in the fridge for at least four hours.
5. Remove from the fridge, drain off the milk and pat dry, then gently wrap in a slice of the Parma ham and secure with a pre-soaked cocktail stick ready to place in the oven.
6. The fish will take between 7 and 8 minutes to cook in the oven on 190 degrees Centigrade, 375 degrees Fahrenheit or Gas Mark 5. Leave to rest for a good five minutes under a piece of kitchen foil.
7. For the cabbage, finely shred the three cabbages – making sure that you keep each of them separate from the other. In three pans, quickly blanche the cabbage in boiling salted water, then drain well.
8. Heat a large pan or wok and add the vegetable oil, add the garlic and ginger followed by the three different cabbages and the apple. Season with salt and black pepper.
9. Divide the cabbage between three plates and pile it in the centre, top with the monkfish and drizzle the mustard butter around. Top with the crispy onions.