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
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
1 free-range egg
1 free-range egg yolk
1 tbsp Dijon mustard
squeeze lemon juice
Put the monkfish, fennel seeds, coriander seeds, lemon zest and olive oil in a sealable bag. Put in the fridge and marinate for 30 minutes.
To make the dressing, mix together all the ingredients and season to taste.
To make the crisps, heat a deep-fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended). Using a spiraliser, slice the potato into long thin strips. Deep-fry the strips until crispy, drain on kitchen paper and season with salt and vinegar.
To make the mayonnaise, blend the olive oil and tarragon in a food processor to make a green oil. Remove from the blender and set aside. Put the whole egg, egg yolk, mustard and salt into the food processor and blend. Slowly add the green oil, while blending, until thick and creamy. Finish with a squeeze lemon.
Heat the oil in a frying pan placed over a high heat. Cook the monkfish for 2–4 minutes on each side, until cooked through. Squeeze over half of the lemon juice before removing from the pan.
To serve, divide the potato crisps and the monkfish cheeks between two plates. Drizzle with the dressing and scatter over the micro basil leaves. Serve the mayo on the side.