Monkfish with sage, cranberry and pine nut stuffing

To make the stuffing, cook a chopped onion and  a chopped clove of garlic in 20g  butter until softened. Allow to cool. Mix into 150g sausage meat. Add 1/2 egg, the zest of 1/2 lemon, 1,5 tbsp sage, 25g dried cranberries, 15g pine nuts and 1,5 tbsp breadcrumbs 

Check for seasoning and adjust accordingly. Chill until needed.

To prepare the monkfish, trim the skin and membrane from the fish, then lay each fillet down on a chopping board 

To make a tunnel for the stuffing, insert the tip of a sharp knife through the centre of the fish down its length, making sure not to cut through the outside. Use the knife blade to make a pocket in the fish then push the stuffing into the monkfish. Remove the rind from 6 slices of Serano ham and then wrap the ham around the fish 

Lay each piece of monkfish onto a piece of cling film long enough to tie at each end. Wrap the fish tightly – they will be immersed in water - and knot the ends. Chill

To make the dressing, heat 125g unsalted butter, 1/2 clove of garlic and a sprig of thyme together until the butter starts to turn brown. Remove from the heat, add the  zest of 1/2 orange and leave the butter to cool and to separate 

Pour off the clear butter and discard the remaining buttermilk and flavourings In a separate pan, reduce 50 ml of red wine, 25 ml of port, 25 ml red wine vinegar, 1 chopped shallot and a pinch of sugar until the mixture is syrupy. Mix the syrup and the butter together and add 50g cranberries, 1/2 chopped clove of garlic, sprig of thyme and 10g pine nuts

Bring back to a simmer for a minute to soften the cranberries. Season with salt and pepper. Keep warm

To make the garnish, dice a waxed potato into 1cm cubes and cook in simmering water for 5 minutes or until just tender, then drain thoroughly

Trim and blanch 18 Brussels sprouts and chop 5 chestnuts. Heat a sauté pan and add a tbsp rapeseed oil. When the oil is hot add the potatoes and start to colour all over 

After 1 minute, add the sprouts and continue to cook. When the potatoes and sprouts are golden add the chestnuts, 1/2 tbsp sage and a knob of butter. Season and drain off any excess butter. Keep warm

To cook the fish, bring a large pan of water to the simmer. Place the fish, still in the cling film casing, into the water and simmer for 15 minutes. Remove from the water and rest for 5 minutes

Then put a non-stick pan onto the heat and add a little rapeseed oil. Cut the fish out of the cling film, reserving the juices for the dressing. Add the fish to the pan, season with salt and colour until golden 

Finish with a knob of butter and 4 sage leaves. Remove from the pan and drain off any excess butter. Add the juices from the fish to the dressing

To plate, spoon the vegetable garnish onto four warm plates in equal portions. Slice each piece of monkfish into 3 pieces and lay these on top, and spoon over the warm dressing 

(Here Nigel Outlaw's original recipe)

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