Citrus-marinated monkfish with lemon dressing
Citrus-marinated monkfish with lemon dressing
Raymond Blanc's monkfish is superbly lemony, and finished off with almonds and coriander
- Cook: 1 hrs 15 mins
Ready in 1½ hrs, plus 6 hours marinating - Serves 4
- Moderately easy
Ingredients
- 4 boneless monkfish medallions, about 140g/5oz each
- 1 stalk lemongrass, bashed and finely chopped
- 4 lime leaves, chopped
- 1 tsp lemon thyme leaves
- 5 tbsp extra-virgin olive oil, plus extra for frying
- handful wild rocket leaves, to serve
- strips of zest from 2 lemons, pith removed
- 25g caster sugar
- 6 tbsp extra-virgin olive oil
- 2 tsp lemon juice
- ½ tsp coriander seeds, toasted, then ground
- ½ tsp black onion seeds
- 2 tbsp currants
- 4 tbsp whole blanched almonds
- 2 tbsp roughly chopped coriander
Make it different
As well as the rice and the dressing you could also serve the fish with rocket wilted in a little olive oil and water. You can also use other firm-fleshed fish, such as John Dory or turbot instead of monkfish.
Method
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Place the monkfish in a bowl with the lemongrass, lime leaves, lemon thyme and olive oil. Cover and chill for 6 hrs to marinate.
-
Meanwhile, make the lemon dressing. Chop the strips of lemon zest into small dice and tip into a pan of boiling water. Bring back to the boil, then drain. In a small saucepan, cook the blanched lemon zest with the sugar in 140ml water for about 5 mins. Drain the lemon zest and mix together with the remaining ingredients and 2 tbsp water. Taste and season, if you like.
-
About 20 mins before you’re ready to eat, remove the monkfish from the marinade and lightly season. Heat some olive oil in a large non-stick frying pan over a medium heat and fry the monkfish medallions for 4 mins on each side until golden brown. Remove from the pan and allow to rest in a warm place for 4 mins. To serve, reheat the Almond & cinnamon rice (see recipe right), and gently warm the dressing, adding more water if needed. Place the rice in the centre of the plate, sit the monkfish medallions on top and spoon the dressing over the monkfish and around the plate, scatter with rocket leaves and serve.
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