Recipes

Pan-fried monkfish cheeks, ceps ‘paysanne’ and chickpea farinata

Chickpea pancakes, fish cheeks and mushroom fricassée make for an impressive dinner party dish.

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Ingredients

For the pancakes

For the fricassée

  • 50ml/1¾fl oz olive oil
  • 100g/3½oz butter, plus another knob for frying ceps
  • 200g/7oz shallots, finely diced
  • 1 whole unpeeled garlic clove, smashed
  • 2 sprigs thyme
  • 100g/3½oz cooked gammon, finely diced
  • 500g/1lb 2oz fresh cep mushrooms, roughly diced
  • 1 tbsp chopped fresh parsley
  • extra virgin olive oil, for drizzling

For the monkfish