Recipes

Monkfish with Seaweed Butter

Difficulty medium
Preparation Time
Cooking Time
Servings
Main Ingredients
  • For the 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

Main Instructions
  1. Monkfish:
  2. 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)
  3. Rest fish in a warm place
  4. Stock:
  5. To make the stock, place in a pan the chopped celery, carrots, leek, shallots and crushed garlic in olive oil until soft.
  6. Add in bay leaf, thyme, parsley, chopped tomato, star anise, peppercorns and reduce.
  7. Next add in the liquid from the mussels and reduce.
  8. Now add in the juice of one lemon and the shells from the cooked shellfish.
  9. Add in the 600ml of water used to cook lobster and langoustines and cook for 35 minutes on a gentle heat.
  10. Pass through a fine sieve. This is now your shellfish sauce.
  11. 3 Seaweed butter
  12. Add 10g/ ½ oz of butter to a warm pan and melt.
  13. Sweat the finely chopped shallots for 3 minutes.
  14. In a bowl, place half of the lemon juice, finely chopped dulse, dill and cooled shallots.
  15. Mix with the remaining butter which should be at room temperature.
  16. Season with a pinch of salt and pepper and place in the fridge.
  17. To plate place fish and drizzle with fish stock and place salad leaves to dress.
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