Name: Monkfish with lemon dressing
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4
Cuisine: French
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; 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

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

step 1
Place the monkfish in a bowl with the lemongrass, lime leaves, lemon thyme and olive oil. Cover and chill for 6 hrs to marinate.
step 2
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.
step 3
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.