MONKFISH WITH LEMON DRESSING

Monkfish with lemon dressing image

Raymond Blanc's monkfish is superbly lemony and finished with almonds and coriander. Swap the dressing for rocket wilted in a little olive oil and water if you prefer

Provided by Raymond Blanc

Time 1h30m

Number Of Ingredients 15

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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

Steps:

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, gently warm the dressing, adding more water if needed. Spoon it over the monkfish and around the plate, then scatter with rocket leaves.

Nutrition Facts : Calories 467 calories, Fat 37 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 0.07 milligram of sodium