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Roasted monkfish with wild mushroom and truffle broth

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Meaty monkfish is wrapped in pancetta and roasted with garlic and rosemary-infused butter to keep it plump and juicy while adding plenty of flavour.

Ingredients

For the confit garlic

  • 2 heads garlic, broken into cloves and peeled
  • olive oil, to cover
  • 2 sprigs thyme
  • 1 bay leaf

For the roasted monkfish

For the wild mushroom and truffle broth

To serve