Monkfish “Chop” with Green Spicy Sauce
- Serves: 4
- Cooks in: 45
- Difficulty: Easy
1 kg of monkfish on the bone without skin
1/3 of a bunch of chives
1/3 of a bunch of parsley
10g of peeled ginger
1 bird eye chili
Black peppercorns in a mill
½ tsp of cayenne pepper
150 ml of grape seed oil
120 ml of dashi
Sea salt to season
Visit The Sea, The Sea to purchase dry aged monkfish.
If unable to visit the store, leave the fish uncovered on a rack in the fridge overnight to dry out slightly.
Combine all the greens in a powerful blender with the chili, cayenne pepper, a pinch of salt, cracked black pepper, sliced ginger and grape seed oil.
Blend to a smooth puré.
Add the dashi and emulsify.
Check seasoning and add salt and pepper if necessary.
Once smooth, pass through a fine sieve and reserve.
Season the fish with salt, cut it in “chops“.
Pre heat the oven to 165ºC full fan.
If you have a grill, barbecue the monkfish over high heat. If not, take a grilling pan, preheat to a very high temperature, then drizzle some olive oil over the fish just enough to make it shiny.
Sear the monkfish for 1 minute on each side.
Once seared add the fish to a tray and place in the oven for 5 minutes.
Once cooked, turn the oven off and leave inside to rest for a further 5 minutes.
Plate on a serving tray and pour sauce over.
Serve with plain rice or vegetables.