Ingredients

Monkfish

140g Piece of monkfish tail
Salt and pepper
1 tbsp butter
1 tsp vegetable oil

For the stock

2 sticks of celery
40g/ 1 ½ oz carrots
40g/ 1 ½ oz  leeks
6 button shallots
3 bay leaves
1 lemon
2 cloves garlic
4 plum tomatoes

2 sprigs thyme
20g/ ¾ oz parsley
350ml/ 12 ¼ fl oz white wine
25g/ 1 oz fennel
4 peppercorns
3 star anise
2 tbsp olive oil
Salt & pepper to season

For the seaweed butter

50g/ 1 ¾ oz unsalted butter
2 tsp fresh dill
20g/ ¾ oz dulse
2 button shallots
1 lemon juiced
Salt & pepper to season

Method 

1 Monkfish

Heat the oil in a pan and add fish to sear both sides. Add butter and baste fish and place in the oven for 4-6 minutes (180 degrees celcius)

Rest fish in a warm place

2 Stock

To make the stock, place in a pan the chopped celery, carrots, leek, shallots and crushed garlic in olive oil until soft.

Add in bay leaf, thyme, parsley, chopped tomato, star anise, peppercorns and reduce.

Next add in the liquid from the mussels and reduce.

Now add in the juice of one lemon and the shells from the cooked shellfish.

Add in the 600ml of water used to cook lobster and langoustines and cook for 35 minutes on a gentle heat. 

Pass through a fine sieve. This is now your shellfish sauce.

3 Seaweed butter

Add 10g/ ½ oz of butter to a warm pan and melt.

Sweat the finely chopped shallots for 3 minutes.

In a bowl, place half of the lemon juice, finely chopped dulse, dill and cooled shallots.

Mix with the remaining butter which should be at room temperature.

Season with a pinch of salt and pepper and place in the fridge.

To plate place fish and drizzle with fish stock and place salad leaves to dress.