Tim Barnes, head chef at Outlaw’s Fish Kitchen in Port Isaac, shares his recipe for cured monkfish with a ginger and spring onion dressing
You will need
Monkfish loin 300g, skin, sinew and bone removed
Cornish sea salt 250g
Caster sugar 250g
Rosemary leaves 2 sprigs
Fresh ginger juice 20ml (from 100g fresh ginger, peeled)
Extra virgin olive oil 100ml
White wine vinegar 40ml
Spring onions 2, finely sliced
Dill 1 tbsp, freshly chopped
Greek style yogurt 40g
Salt to season
- For the cure: blitz the salt, sugar and rosemary until the rosemary is finely chopped.
- Coat the monkfish loin in the cure and leave for 2 hours in the fridge.
- Wash the cure off under cold running water. Pat dry and leave in the fridge uncovered to dry for 15 minutes before wrapping tightly in clingfilm and forming a cylinder by rolling both ends of the clingfilm.
- Freeze for 12 hours to set firm.
- Allow the monkfish to defrost for 10 minutes, unwrap the clingfilm, then finely slice with a very sharp knife or food slicer. Lay the slices on cold plates overlapping each slice slightly until the plate is covered.
- To make the dressing: blitz the freshly peeled ginger for 30 seconds. Squeeze all of the pulp and juice through some muslin cloth, so you are left with ginger juice.
- Mix the ginger juice, olive oil and white wine vinegar in a bowl to combine. Add a small pinch of salt to season if required. Give a vigorous whisk just before serving, add the spring onions and dill.
- Spoon the dressing over the monkfish slices, coating all of the fish.
- Pipe or spoon some of the yogurt over to finish.