- Monkfish
- • Monkfish saddle, small 2kg
- • Miso paste 100g
- • Maldon sea salt pinch
- • Rapeseed oil 20ml
- • Shellfish stock , 300ml
- • Brine 1 litre
- Shellfish stock
- • Crab shells 2 crabs
- • Langoustine heads 6-8 heads
- • Fish stock 1 litre (approx.)
- • White wine 250ml
- Crab & langoustine
- • Langoustine, medium 14
- • Brown crab meat 1 packet
- • Sweetheart cabbage 2
- • Salt
- Brown Crab
- • Brown crab meat 300g
- • Double cream 300ml
- • Lemon 1
- • Seasoning pinch
- Batter
- • White pepper 1 tsp
- • Maldon sea salt 1 tsp
- • Plain flour 100g
- • Self raising flour 100g
- • Corn flour 200g
- • Baking powder 1 tsp
- • Shellfish beer 330ml (approx.)
- Southern fried crumb
- • Garlic powder 1 tsp
- • Ginger powder 1 tsp
- • Celery salt 1 tsp
- • Dried basil 1 tsp
- • Mustard powder 1 tsp
- • Onion powder 1 tsp
- • Black cardamom 1 pod
- • Black pepper corn 1 tsp
- • White pepper corn 1 tsp
- • Oregano fresh 1 tsp
- • Thyme fresh 1 tsp
- • Rosemary, fresh 1 tsp
- • Panko breadcrumbs 300g
- • Chicken fat 200ml
- • Smoked powder pinch
- Black garlic puree
- • Black garlic 300g
- • Xantana 20g
- • Boiling water 100ml (approx)
- Tomato chutney
- • Shallot 1 single
- • Fresh ginger, grated 2-3 tbs
- • Garlic 1 clove
- • Red chilli
- • Cider vinegar 100ml
- • White wine 50ml
- • Water 50ml
- • Brown sugar 100g
- • Tomato puree 2-3 tsp
- • Cinnamon stick 1 stick
- • Ground cloves 1 tsp
- • Aduki beans, cooked 100g
- • Parmesan cheese 100g
- Shellfish Emulsion
- • Shellfish oil 300ml
- • Mustard 1 tsp
- • White wine vinegar 2-3 tbs
- • Duck yolks 4
- • Paprika pinch
- • Dill, fresh 20g
- • Lemon juice ½
- • Salt pinch
- • Dill, fresh 100g
- Shellfish oil
- • Crab shells 200g
- • Langoustine shells 100g
- • Vegetable oil 500ml

James Devine
3rd October 2018
C.F.T by James Devine
C.F.T by James Devine - this was the recipe that James cooked for his fish course on Great British Menu.
Ingredients
Method
Monkfish
• Prep fish
• Place in vacuum bag
• Poach 48 C for 12 mins
• Remove, drain, glaze with blow torch
• Roll in miso, stock and crumb – serve
Shellfish Stock
• Roast shells well, deglaze with stock
• Cover with stock, bring to boil
• Simmer in pressure cooker, 20 mins
• Pass, reduce until thick
Crab & langoustine
• Pass brown meat through fine sieve and reserve
• Boil langoustines in salted water 15 seconds then refresh in ice water
• Colour cabbage until golden brown and softened
• Encase langoustine meat inside cabbage leaf and roll tight
• Chill until firm, batter and deep fry
Brown crab
• Place brown crab and cream in thermomix
• Speed 4, 80C for 2-4 mins
• Correct seasoning, add lemon
• Place in ISI, gas, reserve
Batter
• Combine all the ingredients together
Southern fried crumb
• Sweat the shallot and garlic in the chicken fat until golden brown
• Add the panko breadcrumbs, herbs and spices
• Toast until golden brown.
• Remove from the heat and allow to cool.
• Correct seasoning if necessary
Black garlic puree
• Peel garlic if necessary, blitz with water and xantana
• Continue until reaches desired consistency
• Pass and serve
Tomato chutney
• Sweat off fine dice shallot, garlic, ginger until golden
• Add tomato puree & sugar roast well
• Deglaze with vinegar, water, wine
• Reduce until sticky – remove from heat and cool
• Burn skin tomatoes and peppers, peel and deseed
• Cut into neat dice and fold through the chutney base
• Grate parmesan and bake in oven 13mins until golden brown
• Allow to cool before crumbling
Shellfish Emulsion
• Place duck yolk, vinegar, mustard, paprika in mixing bowl
• Whisk until pale and light, gradually add the oil until fully incorporated
• Finish with lemon, dill and seasoning
Shellfish oil
• Roast shells until nicely coloured
• Place in pot, cover with oil and simmer 2-4 hours
• Cover with film and store overnight
• Pass the next day through fine sieve
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