INGREDIENTS
+
YOGURT & CURRY DRESSING
3 tbsp Greek yogurt
2 tbsp fresh lemon juice, plus zest, from one lemon
1 tbsp honey
½ tsp curry powder
¼ tsp turmeric powder
Large pinch toasted cumin seeds
1 tbsp white wine vinegar
1½ tsp honey
1 clove garlic, minced
3 tbsp extra virgin olive oil
½ tsp salt
6–8 turns black pepper
½ tbsp fresh chopped dill
+
TAIL PIECE OR MEDALLIONS OF MONKFISH
600g monkfish tail, membrane removed, 150g per serving
20g Maldon sea salt
10g caster sugar
30ml olive oil
+
HERB DRESSING
20g coriander
15g parsley
1 small green chilli, finely chopped
80g diced cucumber
50ml olive oil
1 clove garlic, smashed
Juice of ½ lemon
2g salt
12g sugar
+
PARSLEY & SHALLOT SALAD (PER PERSON)
10g finely chopped shallot
12g picked flat leaf parsley
Pinch of Maldon salt, plus 3 turns of milled pepper
6g crispy fried shallots/onions
+
PICKLED RED ONION
1 large red onion, peeled and finely sliced
125ml white wine vinegar
60ml water
30g caster sugar
5g sea salt
1 garlic clove, bashed
10g sliced ginger
1 bay leaf, scrunched
1 tsp coriander seeds
½ tsp black peppercorns
Method
+
YOGURT & CURRY DRESSING
Mix all ingredients together in a jar or bowl.
+
TAIL PIECE OR MEDALLIONS OF MONKFISH
Cut the monkfish into 3cm slices and lightly season with the salt and sugar.
Leave for 20 minutes, then pat dry.
Drizzle the dressing over the monkfish and leave to marinate for 30–60 minutes before grilling.
TO GRILL
Thread onto soaked wooden skewers lengthways.
Drizzle with a little oil. Cook over a hot charcoal grill for 2–3 minutes on the first side, then turn and cook for another 2–3 minutes. Cook to an internal temperature of 52–55°C.
Finish with a squeeze of lemon juice and a drizzle of the yogurt dressing.
+
HERB DRESSING
Blend for 2–3 minutes until bright green.
+
PARSLEY & SHALLOT SALAD (PER PERSON)
The parsley must be super fresh with large, flat leaves — if they need crisping up, place into iced water, drain and dry well, then mix lightly together.
Dress with olive oil, lemon juice, salt, pepper and the crispy shallots.
+
PICKLED RED ONION
Place the sliced onions in a bowl. Bring the vinegar, water, sugar, salt, bay leaf, coriander seeds and peppercorns to a simmer.
Pour the hot pickling liquor over the onions, pressing them down so they are fully submerged.
Leave to cool completely.
+
ASSEMBLY
Place the skewers onto the plate.
Top with the pickled onions, then the parsley salad.
Spoon the herb dressing around the side, and finish with a drizzle of extra yogurt dressing.