"While I tend to stick pretty close to tradition when it comes to my Christmas Day side offerings, I can't remember the last time I cooked a turkey or goose as the showstopper. You see, my family is mostly made up of pescatarians, so anything larger than a chicken or cockerel (my personal favourite) for the meat eaters is just excessive."
"Fried monkfish in herby champagne butter Prep 10 min Cook 40 min Serves 4 4 monkfish fillets 4 tbsp plain flour 1 tsp ground white pepper Sea salt and black pepper Olive oil 3 tbsp small capers small bunch each fresh flat-leaf parsley and chives, finely chopped 60g unsalted butter 2 shallots, peeled and very finely chopped 150ml champagne, or prosecco 300ml fish stock 150ml double cream Zest of 1 unwaxed lemon"
Pan-fried monkfish fillets are served with a herby champagne butter that balances richness and brightness. Fillets are patted dry and coated in seasoned flour before cooking. Small capers are fried until crisp and combined with finely chopped flat-leaf parsley and chives. A sauce is made by melting unsalted butter, gently cooking very finely chopped shallots, then adding champagne or prosecco, fish stock and double cream, finishing with unwaxed lemon zest. The monkfish is cooked in olive oil and finished with the caper-herb mixture spooned over, offering a festive, elegant main that requires minimal hands-on time.
Read at www.theguardian.com
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