Champagne Poached Monkfish Recipe
This champagne poached monkfish recipe combines delicate seafood poached in Brut Champagne with creamy garlic cauliflower purée and a rich prosciutto vinaigrette. Featured on Fish the Dish with host Spencer Watts, this elegant dish balances luxury and comfort, blending refined French-inspired technique with bold, savoury flavours for a restaurant-quality seafood experience at home.
The Inspiration
Inspired by classic French poaching techniques and modern fine-dining seafood plating, this dish showcases monkfish at its most tender and refined. Poaching the fish in Brut Champagne infuses it with subtle acidity and aroma, while fennel adds gentle sweetness and freshness to the poaching liquid.
Spencer Watts elevates the dish with a silky cauliflower purée enriched with roasted garlic and butter, creating a smooth, earthy base for the fish. The prosciutto vinaigrette introduces a salty, umami-rich contrast with acidity from sherry vinegar and heat from chili flakes. Together, these components create a balanced plate that highlights texture, depth, and sophistication.
Ingredients
Poached Monkfish
- 2 (6 oz) Monkfish fillets, skin removed
- ½ Fennel bulb, sliced thinly
- 4 cups (945 ml) Brut Champagne
- 1 tsp (5 ml) Salt
Prosciutto Vinaigrette
- 1 Tbsp (15ml) canola oil
- 2 oz (60 g) Domestic prosciutto, chopped
- 1 med Shallot, diced
- Black pepper to taste
- 1 ½ Tbsp (22.5 ml) Sherry vinegar
- 1 Clove garlic, thinly sliced
- 2 Tbsp (30 ml) Extra-virgin olive oil
- Pinch dried red chilli flakes
- 2 Tbsp (30ml) Chopped chives
Cauliflower Purée
- 1 Cleaned head of cauliflower, cut into florets
- 60 g Butter
- 1 head of Garlic, roasted
- Pinch of Salt
- Boiling Water or stock
Methods
- Preheat the oven to 400°F/204°C
- Cut the top off of a bulb of garlic. Place it on a sheet of foil. Drizzle with olive oil, wrap and place in the oven to roast for 45 minutes or until garlic is soft and golden.
- Place the cauliflower into a steamer and cook until soft.
- Place chopped fennel into a skillet with a splash of oil. Add champagne. Season the monkfish with salt and pepper and place into the champagne bath. Poach for about 10 minutes over medium heat. Do not let the champagne boil, but instead keep it just below a simmer
- Prepare vinaigrette.
- Dice prosciutto and add to a hot oiled pan. Add shallot to pan as fat is starting to separate from prosciutto. Add sherry vinegar, garlic, olive oil, and chilli flakes. Finish with chopped chives. And place in a bowl.
- Finish cauliflower purée. Place butter, steamed cauliflower, salt, and roasted garlic to a blender, blend until smooth, approximately 1 minute. If mix is too thick add some boiling water to get desired consistency.
- Remove monkfish from poaching pan. Fish is cooked when it starts to open up, and has a little bounce when touched.
- Slice poached fish into 2-inch (5 cm) chunks.
- Plate on top of cauliflower purée, drizzle with vinaigrette and garnish with fennel frond.
Serving Suggestions
This champagne poached monkfish recipe is ideal for elegant dinners, special occasions, or refined seafood courses. Serve the silky cauliflower purée as a base on warm plates, then gently place the poached monkfish on top to preserve its delicate texture.
Spoon the warm prosciutto vinaigrette over the fish so it lightly coats the surface, adding richness and acidity in every bite. Garnish with fennel fronds for freshness and subtle aromatic lift.
This dish pairs beautifully with dry sparkling wine such as Brut Champagne, Crémant, or a crisp Sauvignon Blanc. For a complete fine-dining experience, serve alongside lightly steamed greens or roasted baby vegetables.
Final Thoughts
This champagne poached monkfish recipe demonstrates how refined technique and simple, high-quality ingredients can create a truly elevated seafood dish. The gentle poaching preserves the monkfish’s delicate texture, while the cauliflower purée adds comfort and depth.
Spencer Watts brings balance through contrast—rich prosciutto vinaigrette against silky purée, and bright champagne poaching liquid against savoury, roasted garlic notes. The result is a sophisticated, restaurant-worthy dish that feels both indulgent and harmonious.