Deep-Fried Langoustines, Roasted Monkfish & Peppercorn Sauce

Treat yourself to the ultimate festive dining experience with deep-fried langoustines buttery roasted monkfish and a luscious peppercorn sauce! Serve with sea herbs, a hint of lemon gel, and watch it steal the show at your holiday table.

Ingredients

For the sauce

200g langoustines shells
1 red pepper
1 red onion
200ml chicken stock
200ml fish stock
Pinch saffron
1 tsp pink peppercorns
1 tbs tomato paste
3 tomatoes
75ml white wine

To finish the sauce

1 tsp soy
1 tsp honey
1 tbs green peppercorns
25ml brandy
100 ml double cream
75g butter

For the deep-fried langoustine

2 langoustine tails cooked
100g self-raising flour
100ml cider

For the monkfish

2 x 100g monkfish
50g butter
Salt and pepper

To garnish

A few sea herbs
25g lemon gel

Method

Print Recipe

Preheat the oven to 200°C.

Pop all the ingredients for the sauce in a large pan, bring to the boil and then simmer for 1 hour. Strain off into a clean pan, bring to the boil and then reduce by half. Finish with the soy, honey, green peppercorns, brandy, double cream and butter.

For the deep-fried langoustines, whisk the flour and cider together in a bowl and then dip in the langoustines and deep fry for 1 minute until crisp.

Pan fry the monkfish in butter for 2 minutes pop in the oven.

To serve, spoon the sauce onto plates top with the monkfish, langoustines, lemon gel and sea herbs.