Monkfish ‘scampi’, citrus mayonnaise and root vegetable salad

Monkfish ‘scampi’, citrus mayonnaise and root vegetable salad

By
From
British Seafood
Serves
6
Photographer
David Loftus

Back in the days when ‘scampi in a basket’ was all the rage, breaded monkfish was sometimes passed off as scampi. It seemed a good solution, if illegal, as the price of Dublin Bay prawns escalated in the quest to provide breaded scampi for the masses. This is my mock take: light morsels of crumb-coated monkfish served with a crunchy root vegetable salad and a citrus mayonnaise to give a zing of freshness.

Ingredients

Quantity Ingredient
1kg monkfish fillet, trimmed
100g plain flour
2 eggs, beaten
200g japanese panko breadcrumbs
cornish sea salt
freshly ground black pepper

Citrus mayonnaise

Quantity Ingredient
3 egg yolks
1 teaspoon english mustard
1 garlic clove, peeled and finely chopped
1 teaspoon white wine vinegar
1 lemon, finely zested and chopped
1 orange, finely zested and chopped
300ml light olive oil

Root vegetable salad

Quantity Ingredient
2 carrots, peeled
1 celeriac, peeled
2 parsnips, peeled
2 raw beetroot, peeled
2 shallots, peeled
2 teaspoons chives, chopped
3-4 tablespoons citrus mayonnaise

To serve

Quantity Ingredient
1 large bunch watercress, washed and trimmed
1 lemon, cut into 6 wedges

Method

  1. First make the citrus mayonnaise. Put the egg yolks, mustard, garlic, wine vinegar and citrus zests into a food processor and blend for 1 minute. With the motor running, very slowly add the olive oil through the funnel – the mayonnaise will emulsify and thicken. Season with salt and pepper to taste. Cover and refrigerate unless using straight away.
  2. To make the salad, slice all the vegetables across into fine slices, then cut across the slices to give you julienne. Put the vegetable julienne into a bowl with the chopped chives and toss with some of the citrus mayonnaise to bind. Season with salt to taste.
  3. Shortly before cooking, cut the monkfish into thumb-sized pieces and season with salt and pepper. Heat the oil in a deep-fryer to 200°C. Have the flour, eggs and breadcrumbs ready in 3 separate bowls. One at a time, pass the pieces of fish through the flour, then the egg and finally the breadcrumbs to coat evenly all over. Once coated, lay the pieces out on a tray.
  4. When ready to serve, deep-fry the monkfish in the hot oil in batches for about 2 minutes until golden and crispy. Drain on kitchen paper and season with salt; keep hot while you cook the rest.
  5. Place a neat mound of salad and some watercress on each serving plate. Divide the monkfish ‘scampi’ between the plates and add a dollop of citrus mayonnaise and a lemon wedge. Serve the rest of the mayonnaise in a pot on the side.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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