Salt-baked monkfish in lemongrass sauce with greens
By Matt Tebbutt From Saturday Kitchen Ingredients 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 …