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J Sheekey’s Roast Monkfish with Surf Clams & Samphire

Made at J Sheekey | Serves 4

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4 x 200g portions of monkfish, boned and skinned
400g finely chopped shallots
200g-250g clams, washed
30g samphire, washed and trimmed
500ml white wine
30ml double cream
175g unsalted butter, diced
Olive oil for cooking

Lightly season the monkfish with salt & pepper.  Heat a little oil in a large, non-stick pan and fry the monkfish for about 3 minutes on each side, until they are nicely coloured.  If the fillets are very thick, you’ll have to finish them in a hot oven for 5 to 10 minutes.

Meanwhile, give the clams a final rinse.  Put some oil into a large saucepan and gently sweat the chopped shallots, being careful not to burn them.  Add clams and the white wine to same pan.  Cover with a tight fitting lid and cook over a high heat until they begin to open, shaking the pan and giving them an occasional stir.  Add the samphire, cream and butter to the pan and keep stirring until the butter has melted.  Season to taste (you can add a squeeze of lemon if you like).

To serve
Carefully remove the monkfish from the pan with a fish slice and spoon the clam and samphire mixture over the top.

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