• 4 monkfish fillets
  • 2 spanish onions
  • 8 spring onions
  • 2 large shallots
  • 50 g butter
  • 100 g cream
  • 100 g flour
  • 65 g corn flour
  • 30 g baking powder
  • sparkling water


  • Slice one Spanish onion and cook slowly in butter in a small saucepan until completely soft. When soft add the cream boil and blend until a smooth puree.
  • For the crumb, slice the shallots really finely and deep fry at 160c until golden brown then leave in a warm place until they completely dry out. When dry, chop the shallots into a fine crumb.
  • For the tempura, mix the flour, corn flour and baking powder together and add the cold sparkling water until it becomes a nice batter consistency.
  • Slice the remaining Spanish onion into large rings dip into the batter and fry at 180°C.
  • To Serve:
  • Fry the monkfish fillets in olive oil for 2-3 minutes either side and roll in shallot crumb.
  • Put a pool of onion puree in the centre of each serving plate. Top with monkfish and onion rings and grilled spring onions.