Ingredients

  • 2 x baby Monkfish tails
For the Chimichurri
  • 15g chopped parsley
  • 15g chopped chives
  • 15g chopped chervil
  • 50g chopped fermented wild garlic
  • 5g fermented chilli pulp
  • 15g pickled onion
  • 10g wild garlic capers
  • 10g tomato ponzu – (use soy sauce as an alternative)
  • 10g fennel pollen vinegar – (use Chardonnay vinegar as an alternative)
  • 70g extra virgin rapeseed oil
For the Miso Butter
  • 150g black squash Miso – (use shop-brought white miso as an alternative)
  • 150g Butter
Elderflower Vinaigrette:
  • 10g Dijon Mustard
  • 10g honey
  • 20g Elderflower vinegar – (use white wine vinegar as an alternative)
  • 80g elderflower oil – (use Extra Virgin Olive oil as an alternative)
Salad leaves
  • Oak Leaf
  • Gem
  • Nasturtium
To serve
  • Chips, seasoned with Douglas Fir Needles, rosemary and sea salt

Method

Print Recipe
  1. To make the chimichurri, chop the herbs, garlic, chilli pulp, pickled onion and capers together finely. Mix with the tomato ponzu, vinegar and rapeseed oil to form the chimichurri.
  2. For the miso butter, mix together the miso and butter until well combined. Set aside.
  3. Brush the monkfish tails with the butter and cook on a pre-heated BBQ.
  4. Serve the monkfish with chips, salad leaves dressed in the Vinaigrette and the chimichurri.

Ingredients

  • 2 x baby Monkfish tails
For the Chimichurri
  • 15g chopped parsley
  • 15g chopped chives
  • 15g chopped chervil
  • 50g chopped fermented wild garlic
  • 5g fermented chilli pulp
  • 15g pickled onion
  • 10g wild garlic capers
  • 10g tomato ponzu – (use soy sauce as an alternative)
  • 10g fennel pollen vinegar – (use Chardonnay vinegar as an alternative)
  • 70g extra virgin rapeseed oil
For the Miso Butter
  • 150g black squash Miso – (use shop-brought white miso as an alternative)
  • 150g Butter
Elderflower Vinaigrette:
  • 10g Dijon Mustard
  • 10g honey
  • 20g Elderflower vinegar – (use white wine vinegar as an alternative)
  • 80g elderflower oil – (use Extra Virgin Olive oil as an alternative)
Salad leaves
  • Oak Leaf
  • Gem
  • Nasturtium
To serve
  • Chips, seasoned with Douglas Fir Needles, rosemary and sea salt

Method

  1. To make the chimichurri, chop the herbs, garlic, chilli pulp, pickled onion and capers together finely. Mix with the tomato ponzu, vinegar and rapeseed oil to form the chimichurri.
  2. For the miso butter, mix together the miso and butter until well combined. Set aside.
  3. Brush the monkfish tails with the butter and cook on a pre-heated BBQ.
  4. Serve the monkfish with chips, salad leaves dressed in the Vinaigrette and the chimichurri.

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