Ingredients
- 4 boneless monkfish medallions, about 140g/5oz each
- 1 stalk lemongrass, bashed and finely chopped
- 4 lime leaves, chopped
- 1 tsp lemon thyme leaves
- 5 tbsp extra-virgin olive oil, plus extra for frying
- handful wild rocket leaves, to serve
For the lemon dressing (citrus vierge)
- strips of zest from 2 lemons, pith removed
- 25g caster sugar
- 6 tbsp extra-virgin olive oil
- 2 tsp lemon juice
- ½ tsp coriander seeds, toasted, then ground
- ½ tsp black onion seeds
- 2 tbsp currants
- 4 tbsp whole blanched almonds
- 2 tbsp roughly chopped coriander
Method
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Place the monkfish in a bowl with the lemongrass, lime leaves, lemon thyme and olive oil. Cover and chill for 6 hrs to marinate.
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Meanwhile, make the lemon dressing. Chop the strips of lemon zest into small dice and tip into a pan of boiling water. Bring back to the boil, then drain. In a small saucepan, cook the blanched lemon zest with the sugar in 140ml water for about 5 mins. Drain the lemon zest and mix together with the remaining ingredients and 2 tbsp water. Taste and season, if you like.
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About 20 mins before you’re ready to eat, remove the monkfish from the marinade and lightly season. Heat some olive oil in a large non-stick frying pan over a medium heat and fry the monkfish medallions for 4 mins on each side until golden brown. Remove from the pan and allow to rest in a warm place for 4 mins. To serve, gently warm the dressing, adding more water if needed. Spoon it over the monkfish and around the plate, then scatter with rocket leaves.