Monkfish Recipe with Slow Cooked Beef Cheek from Lemon Tree Restaurant, Bord Bia Just Ask Restaurant of the Month April 2018
This month, Lemon Tree Restaurant has been awarded Just Ask Restaurant of the Month. Selected by food writer Georgina Campbell and Bord Bia, the Just Ask Restaurant of the Month rewards eateries across Ireland that exhibit best practices in showing transparency in the sourcing of the food on their menus. To celebrate the win, the Molloy brothers have shared their monkfish and beef cheek recipe with us, perfect for the summer months ahead.
Situated in the heart of Letterkenny along the Wild Atlantic Way since its establishment in 1999, Lemon Tree Restaurant is a family run restaurant that offers an intimate, relaxed ambience where customers can experience classically inspired dishes from the chef brother trio, Christopher, Gary and Thomas Molloy.
– 2 beef cheeks (Bord Bia Quality Assured)
– 1 glass of red wine
– Sprig of thyme
– 2 onions
– Beef stock
– 6 large baker potatoes
– 250ml milk
– 250ml chicken stock
– Rapeseed oil
– 3 heads of broccoli
– Handful of flat leave parsley
– 500g of Monkfish (Buy skinned and filleted)
1. Peel potatoes and slice very thinly.
2. Toss the potatoes in milk and chicken stock.
3. Line a bread tin with parchment paper and rub with butter.
4. Layer the potatoes evenly into the tin then cover with parchment and wrap with foil.
5. Bake the potatoes at 260°C for around 1 hour or until they are soft when pierced with a fork.
6. Place another bread tin on top and press down firmly. Then leave to cool overnight with a heavy weight on top.
7. When cool, remove from tin and slice into portion sizes.
8. In a pan add some Donegal rapeseed oil and fry terrines until golden brown.
9. Place in a preheated oven at 220°C for 5 mins and serve crispy.
1. Place the beef cheeks in an oven dish.
2. Add the chopped onion, thyme, red wine and enough beef stock to cover the beef cheeks.
3. Place in preheated oven at 140°C or in a slow cooker on a low heat for up to 8 hours until the meat begins to break easily.
4. Cool overnight in the cooking juice.
5. When cool, portion the beef then bring back to temperature by simmering in the cooking juices for 10 minutes.
1. Bring a pot of water to the boil.
2. Chop broccoli and parsley then add all ingredients to the pot and boil for 2 minutes. Make sure to leave some broccoli aside for the florets.
3. Remove from pot and blitz in a food processor. Chill mixture as quick as possible.
4. Reheat in a small saucepan to serve.
1. Cut monkfish into even chunks then heat a pan with Donegal rapeseed oil.
2. Set in your monkfish and brown on each side.
3. When browned, place in hot oven at 220°C for 3 or 4 minutes.
1. Prepare a tray with kitchen paper to set all ingredients on before plating.
2. Take the beef cheek out of cooking liquid, set on tray and further reduce liquid.
3. Take potato terrine out of oven set on tray.
4. Take broccoli florets out of boiling water.
5. Ensure broccoli puree is warm.
6. Place monkfish on tray.
1. Start with a dash of broccoli puree.
2. Set on the beef cheek.
3. Assemble the monkfish around the plate.
4. Set on the floret and potato terrine.
5. Finally to finish, use the reduced beef cheek juice to sauce your dish.
Further information on Lemon Tree Restaurant can be found on www.thelemontreerestaurant.com or you can follow them on Facebook or Twitter.
This post is sponsored by Bord Bia.