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!


  • 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


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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.