Monkfish with celeriac mash, pickled samphire and Japanese-style seasoning

00. Matt Tebbutt recipe template

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

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