Monkfish (FISH), lobster (CRUSTACEAN), langoustine (CRUSTACEAN), lobster concentrate - (water, lobster (crustacean) extract, tomato, carrot, fish extract, mussel stock (mollusc), maltodextrin, salt, sunflower oil, yeast extract, natural flavouring, spice extract), onions, salt, pepper, fennel, rapeseed oil, tinned tomatoes, garlic, white wine, cream (MILK), 00 flour (GLUTEN), EGG, olive oil, lemon, lemon curd - (Glucose-Fructose Syrup, Sugar, Water, Lemon Juice from Concentrate (8%), Maize Starch, Palm Oil, Dried Egg, Rapeseed Oil, Citric Acid, Gelling Agent (Pectin), Acidity Regulator (Sodium Citrate), Lemon Oil, Colour (Carotenes), Antioxidant (Ascorbic Acid), courgette, red pepper, tomato paste, chives (allergens highlighted).
Mediterranean Style Monkfish Fillet
Char-grilled monkfish fillet with lobster langoustine ravioli, char-grilled courgette, lobster bisque, courgette, red pepper & tomato ragout.
Preheat oven to 180 deg. C, firstly remove the film lid of the ravioli container and sauce, place onto a baking sheet and bake in the oven for 10 minutes, then remove the film lid of the monkfish container (remove the tomato ragout pot) and place into the oven with the ravioli and continue to bake for a further 10 minutes.
Remove the lid from the tomato ragout pot and microwave for approx. 1 minute until piping hot.
To plate – upturn the tomato ragout pot just off centre of your serving plate, interlayer the ravioli and charred courgettes around the ragout, then place the monkfish in the centre of the plate, then sauce around the outside (reference to the website photograph for presentation idea!)
Store in refrigerator at 5 deg C or below, use within 3 days.
Not suitable for home freezing.
FISH, CRUSTACEAN, MOLLUSC, EGG, MILK, GLUTEN