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BBQ monkfish tail with sauce bourguignonne

BBQ but make it fancy! This seafood take on a classic French dish is a dead-cert crowd pleaser (especially when you pair it with wines from £4.17 a bottle in our curated Naked Wines cases).

Award-winning chef Mark Greenaway shares his recipe with a different take on barbecued fish.

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THE MONKFISH

Ingredients

  • 400g monkfish tail (bone in but skin fully trimmed)   
  • 50mls rapeseed oil 
  • 100mls good quality red wine 
  • ½ lemon juiced 
  • 3 sprigs of thyme 
  • 1 crushed garlic clove  

Method

Mix all ingredients together 

Cover with clingfilm and marinade over night in the refrigerator  

Heat up your BBQ as you normally would to roughly 200oc  

Pat dry the monkfish and oil lightly  

Sear on the hottest part of the BBQ for a good 3-4 minutes on each side  

Wrap monkfish in aluminium foil land move to a cooler part off the BBQ and allow to continue cooking and resting for 12 minutes 

THE SAUCE

Ingredients

  • 3 rapeseed oil 
  • 200g shallots (fine diced) 
  • 225g smoked bacon (cut into cubes) 
  • 120g button mushrooms  
  • 1 heaped tablespoon tomato purée  
  • 1 heaped tablespoon plain flour 
  • 400mls red Burgundy  
  • 2 cloves garlic, crushed  
  • 500mls chicken stock 
  • Tablespoon chopped parsley 
  • 20g cold butter  
  • salt and freshly milled black pepper 

Method

Heat up the oil in a non-stick pan (this can be done on the hottest pat of the BBQ) 

Add bacon and colour lightly 

Add mushroom and colour a little  

Add shallots and cook down 

Add tomato puree and four  

Add red wine and reduce by half 

Add chicken stock and reduce by just over half 

Remove from the heat and adjust seasoning with salt and fresh black pepper 

Add butter and mix inn well to give the sauce a beautiful sheen 

Mix through parsley  

Pour sauce over monkfish and serve. 

Mark Greenaway opened Greenaway’s Pie & Mash in London this spring offering casual dining and takeaway. His Grazing restaurant re-opens in Edinburgh’s Waldorf Astoria hotel on Fri 21st May, and later this summer he will open a fine dining venture in London.

Suggested wine pairings

Jorge Gutierrez Pinot Noir 2019
£10.99 from Naked Wines or £4.17 for Muddy readers

After spending a decade working at one of Chile’s poshest wineries, Jorge Gutierrez gave up the big pay check to become an independent winemaker and, with the help of Naked Wines Angle funding, now lives his dream full time. And good job too – or we wouldn’t have the fresh acidity of this Chilean Pinot that compliments with the flavours of this rich dish. Top tip: served chilled for the best taste.

Available in our exclusive Muddy Mixed Case of 12 bottles for £50 (RRP £140.88), all matched perfectly with a recipe from our Dining at Home series.

Derek Rohlffs Wiley Vineyard Anderson Valley Pinot Noir 2019
£17.99 from Naked Wines or £6.25 for Muddy readers

From garage to gourmet! Derek Rohlffs began producing luxury wine at home back in 2001 and has fast become a favourite of celeb chefs, top restaurants (CV: Bobby Flay, Bouchon, Gary Danko and Michael Mina) and now Muddy – this soft, fruity red is the perfect partner for meaty seafood like monkfish.

Available in our exclusive Muddy Luxe Case of 12 bottles for £75 (RRP £202.38), all matched perfectly with a recipe from our Dining at Home series.

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