Citrus-marinated Monkfish with Lemon Dressing

 

Raymond Blanc's monkfish is superbly lemony, and finished off with almonds and coriander

What you will need

4 boneless monkfish medallions, about 140g/5oz each

1 stalk lemongrass, bashed and finely chopped

4 lime leaves, chopped Lime leaf ly-m leef Lime leaves are obtained from the kaffir lime, which is not a true lime at all but rather a…

1 tsp lemon thyme leaves

5 tbsp extra-virgin olive oil, plus extra for frying

handful wild rocket leaves, to serve Rocket roh-ket Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

strips of zest from 2 lemons, pith removed Lemon le-mon Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

25g caster sugar

6 tbsp extra-virgin olive oil

2 tsp lemon juice Lemon le-mon Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

½ tsp coriander seeds, toasted, then ground

½ tsp black onion seeds

2 tbsp currants

4 tbsp whole blanched almonds Almond arr-mund or al-mund Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

2 tbsp roughly chopped coriander

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