Monkfish Scampi, Truffle & Parmesan Crispy Potatoes, Lemon & Truffle Mayonnaise

Monkfish is a meaty, firm fish and is a really good substitute to meat. It is a much less “fishy” fish than some others and so could be a great starting point for those who normally avoid fish. It can take on strong flavours well like the lemon, truffle and parmesan in this dish. Again I have used amazing white truffle oil from Truffle Hunter which you can find here. Making your own mayonnaise is super easy but if you’d rather not, see the tips at the end of this recipe for a quicker version!

RECIPE

DIFFICULTY: TOP CHEF

SERVES 2

Ingredients:

• 150g monkfish per person , cut into large chunks (try to make them all the same size)
• 2 slices of bread, whizzed to breadcrumbs in a food processor
• 1 egg, separated
• Plain flour
• 2 large potatoes, peeled and cut into chunky cubes
• White truffle oil
• Sunflower oil
• 50g parmesan, finely grated
• Salt
• White pepper
• 1 lemon

METHOD:

1. First make the mayo. In a bowl, place the egg yolk, a grind of salt and 2 tablespoons lemon juice. Whisk until light and creamy. Measure 75ml of sunflower oil in a jug. Add two tablespoons of white truffle oil. Whisking continuously, add the oil a drop at a time until it is all incorporated and you have a thick, creamy mayo. Place in the fridge.
2. Cook the potatoes in salted boiling water for 8 minutes until soft but not breaking apart.
3. Heat the oven to 220C. Put a tablespoon of sunflower oil in a roasting dish and heat in the oven.
4. Drain the potatoes and allow to steam dry for a couple minutes. Drop into the hot oiled dish and cook for around 20 minutes until crisp and golden.
5. Set out three plates: one with a couple tablespoons of flour, one with the beaten egg white and one with the breadcrumbs.
6. Toss each piece of monkfish in the flour, coat in the egg and cover with breadcrumbs.
7. Heat a medium sized frying pan over a medium high heat. Add around 1 inch of sunflower oil and heat until 180C or until a piece of bread sizzles when you drop it in.
8. Carefully lower the breadcrumbed monkfish pieces into the hot oil and cook for around 4 minutes on each side until crisp and golden. Drain on kitchen paper.
9. Remove the potatoes when the oven when they are ready and drain on kitchen paper.
10. Serve the monkfish along side the potatoes and mayo. Top the potatoes with the grated Parmesan and a good drizzle of white truffle oil.

TIPS

• For a simpler mayo, simply mix 1 tablespoon of truffle oil and 1 tablespoon of lemon juice into 100ml of ready made mayonnaise.
• Swap the monkfish for chicken
• Use cheddar, gruyere or mozzarella cheese instead of Parmesan.