FOOD + DRINK in THE KITCHEN WITH cont ...
AARON ’ S MONKFISH TAIL
Ingredients :
• 1 monkfish tail ( approx 800g ; ask your fishmonger to prepare it for you )
• 250g butter
• ½ lemon , segmented
• 25g rinsed capers
• 20g sea purslane
• 30g samphire
• 20g parsley
• 10g dill
• 10g chervil
• 3 garlic cloves , finely chopped
• 50ml white wine
• 1 red chilli , deseeded & chopped
• 200g clams
Method :
1 . Preheat the oven to 180 º C .
2 . Heat a large pan over a medium heat with a touch of olive oil .
3 . Once hot , sear the monkfish tail for 2-3 minutes each side until it ’ s golden brown . Keep the pan as you will need this later .
4 . Place the tail in the oven for 12-18 minutes depending on the size . Check the internal temperature and cook to around 60 º C before taking out and leaving to rest for 8 minutes .
5 . Next , take the original pan and place back on the heat . Once hot , add the clams , wine and samphire , cover with a lid and turn the heat down to low .
6 . Cook for 3-4 minutes until all the clams are open ; if they don ’ t open , discard them .
7 . Add the herbs , chilli and capers , then the butter , stirring continuously until melted .
8 . Pour over your fish and enjoy .
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