Ingredients

• 25g (1oz) dried cep mushrooms
• 1 onion, quartered
• 1 clove garlic, peeled
• 15g (½oz) butter
• 60ml (4tbsp) olive oil
• 50g (2oz) button mushrooms
• 25g (1oz) walnut halves
• 15ml (1 tbsp) fresh lemon thyme leaves
• 1kg (2¼lb) monkfish tail
• 2 red peppers, deseeded and cut into 8 lengthways
• 1 onion, cut into 8 wedges
• 4 large cup mushrooms
• 6-8 baby corn cobs
• 30ml (2 tbsp) lemon juice
• salt and freshly ground black pepper
• few sprigs lemon thyme
• fresh herb sprigs, to garnish (optional)

Tools

• Kitchen Machine
• Food Processing Attachment

Method

1. Place the ceps in a bowl, cover with hot water and leave to soak for 20 minutes. Meanwhile using the food processor fitted with the knife blade, chop the onion and garlic.
2. Melt the butter with 15ml (1 tbsp) oil in a frying pan, add the onion and sauté for 5 minutes. Using the food processor, chop the button mushrooms, add to the onion and fry for 2-3 minutes.  Remove from the heat.
3. Drain the ceps and place in the food processor bowl with the walnuts and rosemary and chop.  Add to the frying pan with the lemon thyme leaves, stir to combine and set aside to cool. Preheat the oven to 2000C/4000F/Gas 6.
4. Remove any skin and membrane from the monkfish then fillet by cutting down either side of the bone.  Place one fillet cut side up, spread with the mushroom stuffing and place the other fillet on top, cut side down.  tie with string. Heat 30ml (2tbsp) oil in a heavy based frying pan and quickly sear the monkfish, for 2-3 minutes, to seal.  Remove and set aside.
5. Quickly brown the peppers, onion wedges and mushrooms. Transfer to a roasting tin with the corn cobs. Place the monkfish on top.  Sprinkle with lemon juice, remaining oil, seasoning and lemon thyme sprigs. Bake for 20 minutes, basting after 10 minutes.
6. To serve, remove string and lift monkfish on to a warmed serving platter with the roasted vegetables.  Garnish with extra herbs, if desired.

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