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 chopped chives
2 tbsp currants
4 tbsp whole blanched almonds
2 tbsp roughly chopped coriander
Place the monkfish in a bowl with the lemongrass, lime leaves, lemon thyme and olive oil. Cover and chill for 6 hrs to marinate.
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.
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, reheat the Almond & cinnamon rice (see recipe right), and gently warm the dressing, adding more water if needed. Place the rice in the centre of the plate, sit the monkfish medallions on top and spoon the dressing over the monkfish and around the plate, scatter with rocket leaves and serve.
Recipe from Good Food magazine, June 2005