Poached Monkfish Cheeks with Asparagus Butter

Method

1. Trim the monkfish cheeks if necessary Sprinkle lightly with salt and refrigerate until needed.

2. To prepare and cook the asparagus, hold each spear of over your index finger down near the root end, it will snap at the point where it begins to get tough (use the woody ends for asparagus stock for soup). Some people like to peel the asparagus, but we rarely do.

3. Tie similar-sized asparagus in bundles with raffia. Choose a tall saucepan (one can buy specially designed asparagus pots with baskets). Alternatively, cook in 2.5cm of boiling salted water (1 teaspoon salt to every 600ml) in an oval cast-iron casserole. It’s really easy to overcook because it will go on cooking after removed from the heat. Cook for 3-4 minutes until al dente, or until a knife will pierce the root end easily, and drain.

4. Put the cream into a heavy-bottomed saucepan and gently reduce to about 3 tablespoons or until it is in danger of burning, then whisk in the butter bit by bit as though you were making a Hollandaise sauce.

5. Trim off the tips of the asparagus, then slice the stalks. Gently fold both into the butter. If necessary, thin the sauce with a splash of the warm asparagus cooking water and keep warm.

6. Bring the water to the boil and add the salt. Add the monkfish cheeks and simmer for 4-5 minutes or until completely white and no longer opaque. Drain well.

7. Arrange in a warm serving dish or on individual plates. Coat the monkfish cheeks with the asparagus butter. Garnish with sprigs of chervil and serve immediately.