Medallions of Monkfish tail, with a Chorizo and Pea Risotto, Rosemary Butter Sauce

Still all over the cookery book called Zest! (recipes from top 62 top Irish restaurants). Decided to cook another seafood-y risotto dish. This one is from The Lime Tree Restaurant in Kenmare.


” A lovely period building is home to the over-popular and extremely pleasant Lime Tree Restaurant. The international-style a la carte menu makes a point of featuring local speciality foods and offers plenty of choice, including Kerry lamb and beef and interesting vegetarian dishes, as well as seafood”


For the chorizo and pea risotto

  • 100g chorizo, diced
  • 25g butter
  • 2 shallots, finely chopped
  • 1 garlic clove, crushed
  • 225ml white wine
  • 450g Arborio rice
  • 2 fish stock cubes dissolved in 700ml pints of water
  • 100g frozen peas, thawed
  • 100g freshly grated Parmesan
  • 50ml cream

For the butter sauce

  • 1 small fresh rosemary spring, leaves finely chopped
  • 300ml white wine vinegar
  • 100g sugar
  • 50ml cream
  • 200g butter, diced

For the monkfish

  • 900g monkfish tails, well trimmed and cut into medallions
  • Olive oil and butter, for frying
  • salt and pepper


For the chorizo and pea risotto

  1. For the chorizo until sizzling and set aside
  2. Heat the oil in a heavy-bottomed pan for 1 minute. Sweat the shallots and garlic without colouring. Add the wine and once hot add the Arborio rice. Stir constantly over a medium heat until the wine is absorbed. Then gradually add the stick little by little, stirring all the time ad softening the rice. Once all the stock is absorbed and the rice is cooked, add the chorizo and turn off the heat.
  3. When ready to serve, finish the risotto by adding the garden peas, grated Parmesan and cream.

For the butter sauce

  1. Add the chopped rosemary leaves, wine vinegar and sugar to a pot to reduce by half. Add the cream, bring back to the boil and whisk in diced butter. Keep warm until ready o serve.

For the monkfish

  1. Season the monkfish tail medallions with salt and pepper. Heat a little oil and butter in a pan. Add the monkfish tail and colour golden brown on both sides. Finish in the oven for 8 minutes.

To serve

  1. Place the risotto in the middle of  warm plates. Drizzle the butter sauce around the risotto and then place the monkfish medallions in the butter sauce.
  2. ( To make the dish prettier and add more texture I decided to spiraliser and fry a potato to place on top of the risotto)

This dish was absolutely delicious. Wine and rosemary flavours all the way through combined with smokiness of the chorizo. Very pleasant!

Thanks for looking and come back soon! 🙂 X


This entry was published on May 3, 2015 at 8:34 am. It’s filed under All the Recipes jumbled up!, SEAFOOD and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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