You are here: Home / Other Recipes / BROKEN-HEARTED: Creamy Monkfish Mornay w Parsnip, Celery & Potato Crust
BROKEN-HEARTED: Creamy Monkfish Mornay w Parsnip, Celery & Potato Crust

BROKEN-HEARTED: Creamy Monkfish Mornay w Parsnip, Celery & Potato Crust

To be cooked and enjoyed when you are broken-hearted, 
and you need to repair and grow…

BODY FOOD
Monkfish is a great source of omega-3, which helps to reduce the risk of heart disease,
and helps cells to repair and grow.  It is also helpful in cases of depression. 

MIND FOOD
“There is a sacredness in tears.  They are not the mark of weakness, but of power.
They speak more eloquently than ten thousand tongues.  They are messengers
of overwhelming grief… and unspeakable love.”  (Washington Irving)

SOUL FOOD
“Smile”  (Charlie Chapman / Nat King Cole)


INGREDIENTS
(serves 4-5)
  • Milk (2.5 cups)
  • Onion (1 small sized, cut in half)
  • Bay leaves (2)
  • Black Peppercorns (10)
  • Monkfish fillets (170g skinned)
  • Potatoes (3 large sized)
  • Celery (300g)
  • Parsnip (2 large sized)
  • Egg yolk (1 free range)
  • Grated parmesan cheese (1/2 cup)
  • Cream (3/4 cup)
  • Butter (60g)
  • Whole grain mustard (2 tbsp)
  • Plain flour (1/4 cup)
  • Cayenne pepper (1 tsp – 1 tbsp)
  • Italian flat-leaf parsley (2 tbsp coarsely chopped)
  • Salt
  • Pepper
  • Chutney (as much as you want of your favourite sort!)


COOKING INSTRUCTIONS
  • Peel the potatoes and parsnip, then chop the potatoes, parsnip and celery into chunks.
  • Boil the 3 vegetables until they are tender. 
  • In a saucepan, put the milk, onion, bay leaves and peppercorns and bring to a boil.
  • Cut the monkfish fillets into credit card sized pieces and add to the saucepan, then lower the heat until the fish is just cooked.
  • Using tongs, lay the fish out on the bottom of an oven/casserole dish. 
  • Strain the milk through a sieve and throw the solids away, but keep the milk for later.
  • Drain the potatoes, parsnip and celery and then put them in a large bowl.
  • To the bowl, add the egg yolk, cheese, 1/4 cup of the cream, half (30g) the butter, salt and pepper. 
  • Mash everything in the bowl together but stop before it gets too mushy and gooey.
  • Keep the mash covered, and put to the side. 
  • In another saucepan, add the remaining butter (30g) and flour, and stir on a low heat.
  • When the mixture thickens, gradually stir in the sieved milk, remaining cream (1/2 cup), wholegrain mustard, parsley, cayenne pepper (as much or little as you want), salt and pepper.  
  • Keep stirring the mixture until it boils and thickens. 
  • Pour the mixture evenly on top of the fish in the oven/casserole dish.
  • Then pour the potato, parsnip and celery mash evenly on top of that.
  • Sprinkle some extra parmesan cheese on the top if you like.  Otherwise, put in the oven until it browns a little on the top. 
  • Serve with a good dollop of your favourite chutney on the side.  

Scroll To Top