Monkfish cheeks and crisps with a ketchup dressing and tarragon mayonnaise

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2



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Ingredients

For the monkfish cheeks

  • 8 monkfish cheeks, trimmed (ask your fishmonger to do this)
  • 1 tbsp fennel seeds, crushed
  • 1 tbsp coriander seeds, crushed
  • 1 lemon, zest and juice
  • 3 tbsp olive oil
  • salt
  • small bunch micro basil, to serve

For the dressing

  • 2 large shallots, roughly chopped
  • 20 small capers
  • 100ml/3½fl oz tomato ketchup
  • 1tbsp red wine vinegar
  • 50ml/1¾oz extra virgin olive oil
  • 2 tbsp Worcestershire sauce
  • 5 small tomatoes, heirloom if possible, quartered
  • small bunch basil, roughly chopped
  • small bunch parsley, roughly chopped
  • salt and freshly ground black pepper

For the crisps

  • 3 large Maris Piper potatoes, peeled
  • 4 tbsp malt vinegar
  • fine sea salt, to taste

For the mayonnaise

  • 300ml/10fl oz olive oil
  • bunch tarragon
  • 1 free-range egg
  • 1 free-range egg yolk
  • 1 tbsp Dijon mustard
  • salt
  • squeeze lemon juice