Ingredients

• 1 monkfish fillet, sinew removed
•   cracked black pepper
•   salt
•   mashed potato
•   cooked finely shredded cabbage (Savoy)
• ½ quantity chopped fried bacon
• 1 egg
• 1 shallot, chopped and fried
• 1 tbsp parsley, chopped
• 1 tbsp dill, chopped
•   plain flour, a little, if needed
• 1 onion, finely chopped
•   white wine, a little
• 3-4 oz double cream
• 1 tsp dill, chopped
• 1 tsp mustard
•   lemon juice, a touch

Method

1. Take 1 monkfish fillet and remove the sinew. Put cracked black pepper and salt on each side. Fry in very hot oil for 1–2 minutes then place in a hot oven on the middle shelf for about 6 minutes.
2. Mix equal quantities of mashed potato and cooked finely shredded Savoy cabbage with half that quantity of chopped fried bacon, 1 egg, 1 chopped fried shallot, 1 tablespoon chopped parsley, and 1 tablespoon chopped dill.
3. Shape into patties (cakes) using a little plain flour if they are sticky. Put in a fairly hot pan, then lower heat and reheat carefully.
4. For the sauce: put 1 finely chopped onion in a hot pan with a little white wine. When the onion is almost soft, add 3–4 oz double cream, 1 tsp chopped dill, 1 tsp mustard, and a touch of lemon juice. Bring to the boil carefully then take off heat as the cream thickens.
5. Place 2 bubble and squeak patties on a plate. Put the fish on top and the sauce around.