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

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Monkfish with lemon dressing

Monkfish with lemon dressing

Raymond Blanc

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Serves 4

More effort

Cook: 1 hr and 15 mins

Ready in 1½ hrs, plus 6 hours marinating

A star rating of 4.2 out of 5.11 ratingsRate

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Raymond Blanc's monkfish is superbly lemony and finished with almonds and coriander. Swap the dressing for rocket wilted in a little olive oil and water if you prefer

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Alternatives

Complete the dish

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Almond & cinnamon rice

A star rating of 4.9 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal467
fat37g
saturates5g
carbs11g
sugars4g
fibre1g
protein25g
salt0.07g

low

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.

RECIPE TIPS

SUBSTITUTES FOR MONKFISH

You can use other firm-fleshed fish such as John Dory or turbot in this recipe.

SIDE DISH

Try pairing this with Raymond Blanc's almond & cinnamon rice.

Recipe from Good Food magazine, June 2005

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A star rating of 4.2 out of 5.11 ratings

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