Last updated 20:48, Thursday, 05 June 2008

WE WERE asked to write a recipe for a local supplier which we thought we’d share with you.

The reason being that said supplier is right on your doorstep on the Glasson Industrial estate in Maryport.

Brookside is primarily a fishmonger, but actually so much more.

They supply all of the main ingredients for our tasty dish and are part of the Taste of the Lakes group.

They are a group of local producers and suppliers that have clubbed together to offer you their finest food.

As they say, it is “a one stop shop for customers to buy top quality food at reasonable prices”.

They offer delicacies such as Galloway beef and roe deer as well as Brookside’s fantastic produce.

It’s easy to purchase from them as they sell online. Look them up at www.tasteofthelakes.com

However, why not get yourself down to Brookside. Their fresh fish counter is open Tuesday to Friday 9am-5pm and Saturday 9am-2pm. You’ll see the great range of products that they sell for yourselves.

And you’ll be doing so much more than just supporting one local business as Brookside regularly purchase their fish from our own fishermen here in Cumbria. We often see them in Whitehaven.

Pancetta wrapped monkfish with risotto

Serves 2

1 medium sized monkfish tail loin – skinned and membrane removed. Cut into two equal sized pieces

3 Florinis Nestos river roasted red peppers, cut in half (available in jars)

4 slices of Cumbrian pancetta

1 clove garlic, crushed

½ pack (150g) casale paradise risotto mix – available in various flavours. We used porcini mushroom but the shellfish variety would also work extremely well here.

Olive oil

1 shallot/½ small onion – finely diced

500ml fish stock (made from a stock cube or fresh if you have it) piping hot and a splash of white wine mixed together

Salt and pepper

Butterfly the fish fillets by cutting them open through the middle (lengthways) leaving a slight hinge.

Stuff them with the roasted peppers.

Close them over the peppers and season the fish with ground pepper.

Wrap the fish using two rashers of pancetta for each fillet.

Wrap the fish parcels with cling film and chill in the fridge for at least 20 minutes.

This part of the recipe could be done the day before and chilled over night.

For the risotto – put a splash of oil in a sauce pan. Gently fry the onion and garlic until soft.

Add the risotto rice and stir to coat it with oil.

Add a ladle full of stock to the rice. Stir it around until it is absorbed. When it is, add another ladle full. Continue in this fashion until you use up all the stock. As you go along, you can gradually increase the amount of stock you add each time but it is important to keep stirring the rice. This will break down the starch in the rice to give you a lovely creamy risotto.

The process should take about 20 minutes.

Meanwhile, seal the monkfish all over in a hot frying pan with a little oil.

Roast in a hot oven at 220 degrees for 15 minutes.

Taste the risotto to check it’s cooked and add seasoning if necessary. Serve with the fish and garnish with pesto if you wish.