4 monkfish loin (8oz each)
2 tbsp curry powder
1 tsp smoked paprika
1 tsp cumin seeds
1 tsp coriander seeds
1 ½ tsp garlic salt
1 ½ tsp celery salt
Cook all the above ingredients in a dry pan for
3 minutes, leave to cool and then crush until
fine in a pestle and mortar. Put the monk fish
in a tray and cover all over with the spice mix.
1 small cauliflower
½ red chilli deseeded and finely chopped
2 sprigs of fresh thyme, finely chopped
50ml of white truffle oil
Slice thinly the cauliflower florets. Place into a
bowl with the truffle oil, chilli, garlic and thyme.
Mix and leave to marinade over night.
½ cauliflower finely sliced
1 pint milk
Salt & pepper
Put all the ingredients into a pan and bring to
the simmer. Leave for 10 minutes until soft
then put into a food processor and blend until
Red Pepper Chutney:
3 fresh red peppers
2 tsp tomato puree
2 tbsp brown sugar
1tbsp white wine vinegar
First put the red pepper in the oven whole for
20 minutes at 180°c. Then put straight into a
bowl and seal with cling film for 15 minutes.
Once cooled, peel the skin off and deseed so
you are left with just the flesh. Fine dice and
place in a dry frying pan with the rest of the
ingredients and simmer until all the juices have
4 fluid oz sparkling water
4 oz self raising flour
Salt & Pepper
Blanch the langoustines in salted boiling
water until they float to the top, take out and
immediately put into iced water. To make the
tempura batter: mix together the flour and the
sparkling water and season.
A few minutes before serving take the shell off
the tail and place in the batter before putting
in oil at 180°c for 3 minutes.
Cooking the monkfish:
Heat oil in a frying pan until hot, add the
monkfish and cook until golden brown and
then finish in the oven until cooked. Time will
depend on the thickness of the fish.
You are now ready to plate up. Tony decorated
the dish with cucumber balls sautéed in butter