- 500g monkfish fillet, skinned and trimmed
- 20ml smoked eel oil
- Nasturtium leaves
Monkfish, smoked eel oil, nasturtium
tony parkin
11th March 2022
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
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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