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Preparation time
30 mins to 1 hour
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Cooking time
30 mins to 1 hour
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Serves
Serves 2
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By Matt Tebbutt
From Saturday Kitchen[row]
Ingredients
For the celeriac mash
- 1 celeriac, peeled and roughly chopped
- 2 large potatoes, peeled and roughly chopped
- 100ml/3½fl oz double cream
- 75ml/2½fl oz creme fraiche
- 100g/3½oz butter
- 1 bay leaf
- 3 garlic cloves
- 1 small bunch thyme
- white pepper
- salt
For the pickled samphire
- 100g/3½oz fresh samphire
- 100ml/3½fl oz cider vinegar
- 1 tsp coriander seeds
For the Japanese seasoning
- 75g/2½oz sesame seeds
- 1 tsp pink peppercorns
- 2tbsp bonito flakes
- 2 nori sheets, crumbled
- pinch sugar
- pinch salt
For the monkfish
- 2 tbsp olive oil
- 1 whole monkfish tail, fillets removed from the bone and diced
Method
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To make the celeriac mash, bring a large saucepan of salted water to the boil and cook the celeriac and potatoes for around 20 –25 minutes, until soft. Drain the mixture then pass through a potato ricer and then a sieve.
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Meanwhile, place the cream, crème fraiche, butter, bay, garlic, thyme, white pepper and salt in a saucepan and bring to the boil. Immediately remove from the heat and leave to stand for 5 minutes. Strain the cream mixture into the celeriac and potato mixture and mix well to combine. Keep warm.
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To make the pickled samphire, bring a large saucepan of water to the boil, add the samphire and cook for 30 seconds, remove from the pan and plunge into a bowl of iced water. Place the samphire in a bowl.
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Place the vinegar and 100ml/3½fl oz water in a separate saucepan with the coriander seeds and bring to the boil. Remove from the heat immediately and pour over the samphire. Leave to steep while you prepare the seasoning.
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To make the Japanese seasoning, toast the sesame seeds and pink peppercorns together in a dry frying pan over a medium heat. Allow to cool then tip into a bowl and add the crumbled nori and bonito flakes. Add the sugar and salt and mix well.
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To make the monkfish. Heat the oil in a large frying pan over a high heat. Fry the monkfish for 2–3 minutes then leave to rest while you plate up.
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To serve, spoon some mash onto each plate and top with the monkfish and pickled samphire. Sprinkle over the Japanese seasoning.