'Two tails' - monkfish and oxtail, herb pancake, smoked bacon and parsnip
by Will Holland
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Ingredients
Fresh Meat
200g of oxtail
2 slices of smoked bacon
Store Cupboard
salt
4 black peppercorns
50g of plain flour
1 tbsp of honey
Fish & Shellfish
500g of monkfish fillet, trimmed
Delicatessen
12 slices of pancetta
Dairy
51 knobs of butter
100g of egg
500ml of milk
Fruit & Vegetables
1 onion, roughly chopped
3 garlic cloves, roughly chopped
50g of button mushrooms, roughly chopped
502g of parsnip
1 lime, zest only
Beverages
200ml of red wine
430ml of water
Salad & Fresh Herbs
4 sprigs of thyme
1 pinch of chopped parsley
Cooking Sauces
1.25l brown chicken stock
Spices & Dried Herbs
1 pinch of chopped dill
Oils & Vinegars
oil
Cheese
10g of Parmesan, finely grated