Takes 20 minutes to make, and 40 minutes in the oven
Ingredients
2 350g thick monkfish fillets
2 tbsp olive oil
Pinch of sweet paprikaFor the romesco sauce
1 Romano red pepper
2 vine-ripened plum tomatoes
3 fat garlic cloves, unpeeled
1 medium-hot red chilli
40g blanched hazelnuts
1 slice stale crustless white bread
120ml extra-virgin olive oil, plus extra for frying
1 tbsp sherry vinegar
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- Tags: Chilli, Fillet, Hazelnuts, Monkfish Fillets, Sweet Paprika
Ready in 45 minutes
Ingredients
100g butter
1 large onion, finely chopped or grated
1 butternut squash (about 500g), peeled, deseeded and grated or cut into little cubes
1 garlic clove, crushed
225g arborio rice
1 litre hot vegetable stock
50g roasted hazelnuts
4 tbsp grated Wensleydale
