Monkfish “Chop” with Green Spicy Sauce

Monkfish “Chop” with Green Spicy Sauce

  • Serves: 4
  • Cooks in: 45 MINS
  • Difficulty: EASY
Visit The Sea, The Sea to purchase dry aged monkfish.  
 
If unable to visit the store, leave the fish uncovered on a rack in the fridge overnight to dry out slightly.
 
Combine all the greens in a powerful blender with the chili, cayenne pepper, a pinch of salt, cracked black pepper, sliced ginger and grape seed oil. 
 
Blend to a smooth puré.
 
Add the dashi and emulsify. 
 
Check seasoning and add salt and pepper if necessary. 
 
Once smooth, pass through a fine sieve and reserve.  
 
Season the fish with salt, cut it in “chops“.  
 
Pre heat the oven to 165ºC full fan. 
 
If you have a grill, barbecue the monkfish over high heat until golden all over and the core temperature has reached 42ºC. If not, take a grill pan and heat to a very high temperature, then drizzle some olive oil over the fish just enough to make it shiny. Sear the monkfish for 2 minutes on each side. 
 
Once seared add the fish to a tray and place in the oven for 5 minutes.
 
Once cooked, turn the oven off and leave inside to rest for a further 5 minutes. 
 
Plate on a serving tray and pour sauce over. 
 
Serve with plain rice or vegetables.

INGREDIENTS

600 gr of monkfish on the bone 1/2 bunch of coriander 1/2 bunch of chives 1/2 of chervil 1tsp of cayenne pepper 20 gr of ginger peeled and sliced thin 80ml of grape seed oil 100ml of dashi or fish stock
Monkfish Fillet 450/500g