Ingredients
- 600g Monkfish Fillet
- 2 each Eggs
- 100ml Milk
- 200g Plain Flour
- 300g Japanese Bread Crumbs
- 10g Sesame Seeds
- 5g Black Sesame Seeds
For the Cured Fennel
- 2 each Fennel Bulbs
- 1 each Orange
- 50ml Olive Oil
- Seasoning
- 1 each Lemon Juice
For the Salad Leaves
- 200g Rocket Leaves
- 200g Watercress
For the Quinoa
- 100ml White Wine
- 200ml Water
- 240g Uncooked Quinoa
- 120g Chopped Semi Sun Dried Tomatoes
- 30g Finely Chopped Thyme
- 50g Finely Chopped Shallots
- 50g Diced Feta
- 10g Rocket Cress
- 50ml Olive Oil
- Salt
- Ground Pepper
For the Lemon and Garlic Créme Fraiche
- 100ml Créme Fraiche
- 1 each Crushed Garlic Clove
- 20g Finely Chopped Chives
- 1 each Lemon, zest and juice of
- Seasoning
Method
For the Monkfish Scampi
Cut the monkfish fillet into large disc like pieces but thin enough to cook quite quickly in the fryer. Dust the fish in the flour followed by the egg and milk mix and finally the Japanese breadcrumb and sesame mix. This will give the fish a lovely crisp coating when fried but don’t be tempted to prepare this too far in advance or the crumb will soak up moisture and won’t be as crisp once cooked.
To cook the scampi, heat the fryer to 180 degrees and fry until golden brown, about 3-4 minutes only. Once cooked drizzle with a little lemon juice and a sprinkle of salt before serving.
For the Cured Fennel
Firstly, cut the fennel bulb in half from top to bottom and remove the hard core from the center of each side. Now either on a slicer or with a very sharp knife, shave the fennel into very very fine slices. Place this into a bowl and add the segments of the orange along with any remaining juice, the juice of the lemon, the olive oil and the seasoning. Allow this to cure in the fridge for as long as you can before serving. You can prepare this up to 48 hours in advance and it will only get better as the fennel softens in the citrus.
Once the fennel has cure you can strain off the majority of the liquid and add the salad leaves if necessary you can dress the leaves with a little more of the liquid just as you are about to serve the dish.
For the Lemon and Garlic Créme Fraiche
Add all the ingredients together in a bowl and mix lightly just to ensure they have mixed but taking care not to loosen the crème fraiche too much.
For the Quinoa
Combine the wine, tomatoes, thyme, shallots and a little salt in a pot and bring to the boil, add the quinoa cover, reduce the heat and simmer for 20 minutes or until all the liquid has been absorbed. Remove from the heat and mix well. Now add the olive oil and diced feta along with the rocket cress.
To Serve:
Combine the wine, tomatoes, thyme, shallots and a little salt in a pot and bring to the boil, add the quinoa cover, reduce the heat and simmer for 20 minutes or until all the liquid has been absorbed. Remove from the heat and mix well. Now add the olive oil and diced feta along with the rocket cress.
Enjoy!
