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Grilled monkfish dog with chilli jam and coriander dressing

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the coriander dressing

  • 10g/⅓oz fresh coriander, roughly chopped
  • 2 garlic cloves, minced
  • 3 spring onions, roughly chopped
  • 1 small green chilli, deseeded and finely chopped
  • 2 small preserved lemons, deseeded and finely diced
  • 2 tsp coriander seeds, crushed
  • 2 tbsp olive oil
  • 1 lemon, juice only
  • salt and freshly ground black pepper

For the chilli jam

  • 150g/5½oz smooth apricot jam
  • 4 garlic cloves
  • 6 red chillies
  • 6 tbsp white wine vinegar, or to taste

For the crispy shallots

  • oil, for frying
  • 100ml/3½fl oz full-fat milk
  • 2 banana shallots, peeled and thinly sliced
  • plain flour, for dusting

For the monkfish dog

  • 1 monkfish fillet, trimmed to the size of the hot dog roll
  • 2 tbsp olive oil, for brushing
  • 1 long hot dog roll, sliced in half lengthways

To serve

  • 150g/5½oz frozen French fries

Method

  1. To make the coriander dressing, mix all of the ingredients in a bowl. Taste and season with salt and pepper.

  2. To make the chilli jam, blitz all the ingredients together in a food processor or blender until smooth. Season with salt.

  3. To make the crispy shallots, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the milk and flour in separate bowls. Soak the shallots in the milk, then remove, shake off any excess milk, and drop into the flour. Shake off the excess flour in a sieve and cook in the fryer for a few minutes until lightly coloured and crispy. Transfer to kitchen paper to drain.

  4. Cook the frozen French fries in the deep fat fryer for a few minutes until golden brown and cooked through. Transfer to kitchen paper to drain.

  5. To make the monkfish dog, brush the monkfish pieces with the oil and season with salt and pepper. Preheat a grill pan over a high heat and sear the monkfish all over for around 8 minutes, or until cooked through. Brush the inside of the hotdog roll with the chilli jam and add the fish. Spoon over the coriander dressing and sprinkle with the shallots. Serve with the French fries!

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