Ingredients

Serves

QTY	UNIT	INGREDIENTS
600	g	Monkfish Fillet
2	ea	Eggs
100	ml	Milk
200	g	Plain Flour
300	g	Japanese Bread Crumbs
10	g	Sesame Seeds
5	g	Black Sesame Seeds

For the Cured Fennel
2	ea	Fennel Bulbs
1	ea	Orange
50	ml	Olive Oil
		Seasoning
1	ea	Lemon Juice

For the Salad Leaves
200	g	Rocket Leaves
200	g	Watercress

For the Quinoa
100	ml	White Wine
200	ml	Water
240	g	Uncooked Quinoa
120	g	Chopped Semi Sun Dried Tomatoes
30	g	Finely Chopped Thyme
50	g	Finely Chopped Shallots
50	g	Diced Feta
10	g	Rocket Cress
50	ml	Olive Oil
		Salt
		Ground Pepper

For the Lemon and Garlic Créme Fraiche
100	ml	Créme Fraiche
1	ea	Crushed Garlic Clove
20	g	Finely Chopped Chives
1	ea	Lemon, zest and juice of.
		Seasoning

MONKFISH

RECIPE COLLECTION BY RICHIE WILSON

Sesame Crumbed Monkfish Scampi with Watercress and Rocket Leaves, Cured Fennel Bulb, Lemon and Garlic Crème Fraiche and Tomato and Feta Quinoa

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:

Enjoy from Fire Restaurant Dublin