Salt-baked monkfish in lemongrass sauce with greens

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 4

By Matt Tebbutt


For the salt-baked monkfish

  • 9 free-range egg whites
  • 600g/1lb 5oz coarse salt
  • 500g/1lb 2oz plain flour
  • 1 large monkfish tail on the bone, about 1kg/2lb 4oz in weight
  • handful of spinach leaves

For the peas and broad beans

  • 1 tbsp unsalted butter
  • 200g/7oz fresh peas
  • 200g/7oz fresh broad beans
  • 50ml/2fl oz fish or chicken stock
  • salt and freshly ground black pepper

For the lemongrass butter sauce

  • 2 shallots, diced
  • 1 lemongrass stick, finely diced
  • 100ml/3½fl oz white wine
  • 1 tsp white wine vinegar
  • 2 tbsp double cream
  • 100g/3½oz unsalted butter, diced
  • salt and freshly ground black pepper

For the watercress and spinach purée

  • 300g/10½oz watercress
  • 100g/3½oz spinach leaves
  • 4–5 tbsp double cream
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