Chef's Recipe with Patrick Young of The Shoe Inn, Exton

IngredientsServes 41 kilo filled and skinned fresh monkfish cut into four chunks12 baby fennels or 1 large head of fennel1 large shallot1 clove of garlic100g butter100ml fish or chicken stock100ml creamFour slices proscuitto ham1 kilo maris piper potatoesOne handful of garden herbs ie parsley, chive, tarragon

METHOD• Peel and chop potatoes to equal sizes and cover with water. Bring to boil with good pinch of salt.• Once a knife will go through easily, take off heat and drain in colander.• Trim fennel until you have three small pieces per dinner but keep trimmings aside.• Roughly chop the fennel trimmings, garlic and shallots. Saute in half the butter and then once soft add the stock and reduce by a third.• Add the cream to the pan and let simmer. Then liquidize until smooth.• Wrap the monkfish with the proscuitto ham and chill for about an hour.• Add the remaining butter, the garden herbs and a little cream, salt and white pepper to your potatoes and mash until all is mixed.• Place the monkfish on a buttered tray and bake at 200c for 10 minutes. At the same time bring a pan of water to the boil and blanch the baby fennel for 3 minutes.