Monkfish, smoked eel oil, nasturtium

tony  parkin

tony parkin

11th March 2022
tony  parkin

Monkfish, smoked eel oil, nasturtium

15 min

Tony will be cooking this dish on the TSC Live stage at HRC on Monday, 21st March. Register now if you'd like to join us!

Ingredients

  • 500g monkfish fillet, skinned and trimmed
  • 20ml smoked eel oil
  • Nasturtium leaves

Horseradish sauce

  • 2 banana shallots
  • 1 clove garlic, sliced
  • 1 white of leek, sliced
  • 5 sprigs thyme
  • 100ml white wine
  • 3 litres fish stock
  • 50g creamed horseradish
  • 10ml lemon juice

Method

Horseradish sauce

In a saucepan, gently sweat off the shallots, leek, garlic and thyme.
Add white wine and cook until evaporated.
Cover with fish stock, bring to the boil and reduce by half.
Transfer to a blender with the horseradish and blend until smooth.
Pass through a chinois, season with lemon juice and salt.

Season the monkfish with sea salt.

Barbecue the fillets over charcoal, turning regularly.

Continue cooking until the core temperature reaches 50C.
Allow to rest at room temperature for 5 minutes.

Carve the monkfish into slices and plate with nasturtium leaves.

Finish the dish with horseradish sauce and smoked eel oil.

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