We spent an afternoon at the coastal home of chef and food writer, Gill Meller. Sipping a Pentire Adrift, Gill prepared monkfish and early summer asparagus, quickly grilled in a wood-fired oven. A celebration of coastal ingredients and the bright, fresh flavours of the new season.
Grilled Monkfish and Asparagus Brochettes
Serves 4
One medium monkfish tail, skinned and filleted8-12 fresh asparagus spears3-4 sprigs of thyme1 lemon4 tablespoons olive oilSalt and freshly ground black pepper
⎯⎯⎯
Begin by setting your monkfish tail on a board. Using a sharp knife, carefully remove the fillets on either side of the central bone. Once you have the fillets, slice them across their length into rounds about 2-3cm thick. Now, take your asparagus spears and cut them into pieces roughly 4cm long.
Place the monkfish medallions and asparagus pieces together on a board. Drizzle them with about 2 tablespoons of olive oil, scatter the thyme leaves, and grate over the zest of the lemon. Season everything generously with salt and pepper, then gently tumble it all together so every piece is coated.
Heat your grill or wood oven until fiercely hot. Thread a piece of monkfish onto small skewers or cocktail sticks, followed by a piece of asparagus, repeating until each skewer has a few of both. Arrange them on a tray. Place under the hot grill and cook for about 4-5 minutes, until the asparagus is lightly blistered and golden, and the monkfish is just cooked through. Remove from the oven, arrange on a plate, trickle with a little more olive oil, and squeeze over the fresh lemon juice. Serve immediately, ideally with a Pentire Adrift.
Pentire Adrift & Tonic
A naturally bitter aperitif
50 ml / 2 oz Pentire Adrft
150ml / 5 oz light tonic
Slice of lemon
Fresh rosemary
⎯⎯⎯
Pour Pentire Adrift into a glass full of ice. Add light tonic and garnish with a slice of lemon & sprig of fresh rosemary.
⎯⎯⎯⎯⎯
Recipe by Gill Meller
Photography by Nick Pumphrey
Film by Will Ritson
Production by Alistair Frost