Monkfish with a sauce made from Solway Brown Shrimp


For the Monkfish

  • 2-3kg Monkfish Tail on the bone
  • 1 litre Water
  • 80g fine Sea Salt
  • 50g Fish Sauce
  • 50g dried Shiitake Mushrooms
  • Lots of Butter

For the Kelp Seasoning

  • 1kg fresh Kelp
  • 10 litres Water

Solway Brown Shrimp Sauce

  • 2 Onions
  • 2 Cloves Garlic
  • 1 Fennel Head
  • 5 Sticks Celery
  • 100g Tomato Puree
  • 4 Bay Leaves
  • 2kg Solway Brown Baby Shrimp
  • 1 litre Fish Stock
  • 300ml Chopped Tomato
  • 500ml Double Cream

Lobster Beurre Blanc

  • 450ml Beurre Blanc
  • 150ml Lobster Sauce
  • 120g Smoked Butter
  • Squeeze Lemon Juice

Sea Vegetables

  • 16 Sprigs Monks Beard
  • 12 Sea Beets
  • 12 Sea Aster
  • 24 Sea Purslane



Prepare the monkfish by trimming off any excess skin and blood lines but keeping it on the bone.
We are going to brine this, so mix the water, salt, fish sauce and dried mushrooms in a pan over a low heat until the salt has dissolved and the mushrooms have rehydrated.
Leave to cool to below 8°c.
Place the monkfish in the brine for 25 minutes and then wash off with cold water.
We need to leave this to air dry for at least 12 hours prior to using.
Do this on a cooling wire in a fridge.
To cook the monkfish, season it with the kelp seasoning, get a nice large pan super-hot with some grapeseed oil in and then carefully add the monkish tail.
Seal until it has a nice even colour all the way around then reduce the heat and add a shedload of butter.
Once the butter is foaming, use a ladle to baste the monkfish tail for around 2 minutes.
Take the monkfish tail out of the pan and pour the butter into a deep tray.
Give it 5 minutes for the butter to cool and then place the monkfish in the butter at around 54°c for 8 minutes.
This resting stage is really important for an even cooking of the monkfish.
Carve the monkfish off the bone; you should see a nice rainbow effect on the flesh which should be firm and not leaking any water.


Roast the brown shrimp off in brown butter, add the mirepoix and caramelise until golden brown on a medium heat.
Add the tomato puree and roast.
Add the fish stock and cook on a low heat for 45 minutes.
Pass the stock off and reduce by 1/3.
Add the cream and reduce the whole sauce by another 1/3.
Pass through muslin.
Mix 450ml of classic seasoned beurre blanc with 150ml of the lobster sauce, using a hand blender emulsify in smoked butter and season with lemon juice and salt.

Sea Vegetables

Gently warm the vegetables in seasoned cultured butter.

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