INGREDIENTS

INSTRUCTIONS

1 Trim away any membrane from the outside of the monkfish fillets. Mix 2
tbsp olive oil, 1 tsp salt, lemon juice, peppercorns, fennel seeds and
chilli in a shallow dish.
2 Add the monkfish fillets, turn once or twice in the mixture and set aside
to marinate for one hour, turning them now and then.
3 Twist the heads off the tiger prawns if necessary and then peel, leaving
the last tail segment in place.
4 Heat the rest of the oil in a heavy- based frying pan. Take the monkfish
fillets out of the marinade and cook on a high heat for two minutes on each
side, until lightly browned. Place on a plate and keep warm.
5 Add the prawns to the pan and toss on a high heat for two minutes, until
cooked through and lightly browned. Take the prawns out and keep warm with
the monkfish.
6 Take the pan off the heat and add the sherry vinegar and the rest of the
marinade and let it bubble as the heat dissipates. Add the clarified
butter, diced tomato and chopped fennel herb. Season to taste with salt and
pepper.
7 To serve, cut the monkfish diagonally into slices 1cm/ 1/2" thick.
Arrange the salad leaves, sliced monkfish and prawns in the centre of four
large plates and spoon the dressing around the edge.
  CLARIFIED BUTTER:
1 Heat a block of butter in a pan until completely melted, remove from the
heat and allow to stand until it settles. The clear fat should rise to the
top with the solids sinking to the bottom of the pan.
2 Carefully pour off the clear fat through a sieve lined with muslin or a
clean kitchen cloth and chill. A 250g block of unsalted butter will give
approximately 175g clarified butter.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.

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