Episode 3 features Toby pushing the limits with Clare Smyth’s amazing monkfish with Iberico ham from a classic BBC Saturday Kitchen Episide. The entire Michelin star menu is cooked using the features found in our Off-Road Extreme model. With a twin burner hob on the inside, a triple burner slide out home on the outside along with a fridge, microwave and ample worktop space – The Off-Road OPUS brings total versatility to the campsite kitchen!
Clare Smyth’s Monkfish with Iberico ham, peas, beans and asparagus in the Off-Road OPUS Camper.
INGREDIENTS
For the parsley butter
1 tbsp olive oil
1 shallot, finely chopped
100g/3½oz button mushrooms, finely chopped
1 garlic clove, finely chopped
250g/9oz butter, cut into cubes, at room temperature
10g/¼oz chopped flatleaf parsley
For the monkfish
100g/3½oz morel mushrooms
olive oil, for frying
2 shallots, finely chopped
100ml/3½fl oz white wine
250ml/9fl oz chicken or fish stock, plus splash of stock to cook the asparagus
100g/3½oz broad beans
100g/3½oz peas
12 spears asparagus
salt
4 fillets monkfish (about 130-150g/4½-5½oz each)
50g/1¾oz Iberico ham, thinly sliced
1 lemon, juice only
METHOD
1. For the parsley butter, heat the olive oil in a pan and fry the shallot, mushrooms and garlic until they are softened. Set aside to cool.
2. Mix the shallot and mushroom mixture in a bowl with the butter and chopped parsley. Set aside.
3. For the monkfish, clean the morels thoroughly. Heat a dash of olive oil in a saucepan and fry the shallots and morels for 2-4 minutes. Add the white wine and chicken or fish stock and cook for about 6-8 minutes, or until the volume of liquid has significantly reduced.
5. Add the broad beans and then the peas and stir through a little of the parsley butter.
5.Place the asparagus in a pan with a little olive oil, salt and a splash of stock and put a lid on. Cook for 2-4 minutes – it will steam in its own juices.
6.Heat a dash of olive oil in a pan and fry the monkfish until nicely browned all over. Once out of the oven place a slice of ham on top of each portion of fish so that it starts to melt while resting. Leave to rest for at least four minutes.
7. To serve, spoon the buttery peas and broad beans onto each plate, then the asparagus and morels. Place the monkfish on top. Save the juices from the morels and the asparagus pan. Add another splash of olive oil and lemon juice to the pan juices and use this as a sauce. Serve any remaining parsley butter on the side.