To make the battered monkfish:
In a bowl mix together the flour, corn flour, chilli powder, celery salt and the coriander seeds. Slowly pour in the ice cold water, whisking as you do in order to create a thick batter.
Cut the monkfish fillet into inch sized pieces and coat in the spiced batter. Fry the monkfish in a pan of hot oil for about 5 minutes.
To make the horta salad:
Meanwhile cook the peas in a pan of simmering water for 4 minutes.
Place the baby gem lettuce leave sin a colander, wash and set aside.
When the peas are cooked carefully pour them and boiling water over the lettuce in the colander over a sink and set aside.
To make the roast chilli and coriander pesto:
Roast the chilli on a hot griddle pan for a few minutes and then remove the skin and seeds.
In a pestle and mortar crush the chilli the fresh coriander, soy sauce and lime juice.
Serve the battered monkfish with the roast chilli pesto and horta salad
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