- 30g/1oz unsalted butter
- 1 garlic clove, peeled and crushed
- ½ sweet potato, peeled and sliced
- 1 tsp fresh thyme leaves
- 70ml/2½fl oz chicken or vegetable stock
- 200g/7oz monkfish, cut into chunks
- 1 tbsp fresh ground black pepper
- 1 tsp ginger, grated
- 1 tbsp olive oil
- splash double cream
- 1 tsp soy sauce
- 4 slices pancetta
- chives, to garnish
- Preheat the oven to 220C/425F/Gas 7.
- To make the fondant, gently melt the butter in a pan. Add the garlic and sweet potato slices. Sprinkle in the thyme and then pour in the chicken or vegetable stock. Transfer to the oven and cook for 10-15 minutes, or until the potato is tender.
- For the monkfish, sprinkle the pepper and ginger over the fish. Heat the oil in a pan and cook the fish for 4-6 minutes. Add the cream and soy sauce to the pan and reduce for a further few minutes.
- Heat a non-stick frying pan until hot. Cook the pancetta for two minutes on each side, until crispy.
- To serve, remove the sweet potato from the oven and transfer to a serving plate. Top with the peppered monkfish and serve the crispy pancetta on top. Garnish with chives.