CELEBRITY CHEF


SERVES 8 INGREDIENTS


8 x 80g/3½oz monkfish fillets, tail pieces


8 fresh basil leaves


8 baby carrots, blanched, peeled and trimmed into 6cm/2½in pieces, retaining the thicker end 50ml/2fl oz olive oil, plus extra for drizzling 1 bay leaf


Bamboo-steamed monkfish


‘This is a beautiful dish, full of flavour. My mother always said to use the best ingredients you can afford and you can’t go wrong’


Lay the fish on a flat surface and make a small hole through the middle of each piece. Wrap a basil leaf tightly around each piece of carrot and push through the hole. Repeat with the remaining fish pieces and put into a freezer bag or sandwich bag. In a bowl, combine the olive oil, bay


leaf, thyme, garlic, lemon juice, fennel seeds and star anise. Pour into the bag and shake gently to coat the fish. Squeeze out the air, seal the bag and refrigerate for 24 hours. To make the sauce, heat a saucepan, add


the olive oil and shallots and cook for 1 minute. Add the bay leaf, thyme, red wine, peppercorns and sugar or honey. Stir until the sugar is dissolved. Reduce to a light syrup then stir in the cream and bring to the boil. Sieve into another saucepan. Remove from


46


the heat and whisk in the butter then add the garlic. Set aside to cool until required. Heat a steamer. When the water is


boiling, remove the fish from the bag with a slotted spoon (but don’t discard). Season and put in the hot steamer for 4-6 minutes. Meanwhile, put the spinach in the bag,


season and shake to coat with marinade. When the fish is cooked, remove and set


aside. Keep the steamer on the boil. Heat the sauce, but do not let it boil. Remove the spinach from the bag and


place it in the steamer. Steam for 1 minute. To serve, pour a little sauce on to each


serving plate. Add a portion of spinach topped by 2 pieces of fish. To finish, drizzle with a little olive oil and garnish with a sprig of chervil.


6 sprigs fresh thyme, stalks removed 1 clove garlic, peeled and finely chopped Juice of ½ lemon Sprinkle of fennel seeds 1 star anise


Salt and freshly ground black pepper


800g/1¾lb ready-prepared baby spinach 4 sprigs fresh chervil, to decorate Salt and freshly ground black pepper


For the sauce 2 tsp olive oil


2 banana shallots, peeled and sliced 1 bay leaf


3 sprigs fresh thyme, stalks removed 750ml/1¼pt red wine, such as Barolo or Merlot 2 black peppercorns 50g/2oz caster sugar or 50ml/2fl oz runny honey 50ml/2fl oz double cream 80-100g/3½-4oz unsalted butter, diced


1 clove garlic, peeled, halved and core removed


l For more information about Jean-Christophe Novelli and details of courses at the Novelli Academy, visit jeanchristophenovelli.com


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126  |  Page 127  |  Page 128  |  Page 129  |  Page 130  |  Page 131  |  Page 132  |  Page 133  |  Page 134  |  Page 135  |  Page 136  |  Page 137  |  Page 138  |  Page 139  |  Page 140  |  Page 141  |  Page 142  |  Page 143  |  Page 144  |  Page 145  |  Page 146  |  Page 147  |  Page 148  |  Page 149  |  Page 150  |  Page 151  |  Page 152  |  Page 153  |  Page 154  |  Page 155  |  Page 156  |  Page 157  |  Page 158  |  Page 159  |  Page 160  |  Page 161  |  Page 162  |  Page 163  |  Page 164