Served with plaintains and pomegranate and avocado garnish

Ingredients

  • 20 g coriander (handful)
  • 20 g flat leaf parsley (small handful)
  • 10 leaves of mint
  • 10 leaves of basil
  • 60 ml olive oil
  • 4 green chillies
  • 1 clove garlic
  • 4 spring onions
  • zest of one lime
  • 2 tsp salt
  • 250 g monkfish
  • 2 limes (juice)
  • 1/4 tsp sugar (may not be required)
  • 2 green tomatoes or tomatillos
  • 0.25 green pepper
  • 1 cucumber
  • 1 tblsp white wine vinegar (and extra to taste)
  • 1 tblsp lemon juice (
  • 2 spring onions
  • small slice white bread soaked in water and squeezed out
  • chives (small bunch)
  • 10 g parsley (small handful)
  • 10 g coriander (small handful)
  • agave syrup (to taste)
  • spiced tequila (few drops) (ingredients - tequila, chillies, cardamom, black cumin seeds, cumin seeds)
  • salt and pepper
  • one large green plantain
  • sunflower oil
  • water
  • salt
  • maldon smoked sea salt
  • pomegranate seeds
  • avocado dice
  • lemon oil (olive oil, lemon zest and turmeric)
  • micro coriander or finely chopped coriander

Method

  • Grill 2 whole chillies and garlic (unpeeled) for 7 mins on hot grill pan until soft and blackened in patches.
  • Remove stalk from chilli, peel garlic, chop roughly, place in blender.
  • Add herbs, olive oil, lime zest, 2 deseeded and chopped chillies, chopped spring onion, 1 tsp salt and blend to a paste, adding a little water if necessary.
  • Remove 2 tablespoons of paste and place remainder in bowl in fridge.
  • Dice fish into small cubes, add lime juice, 1 tablespoon of reserved herb paste and 1 tsp salt and place in fridge for 10 mins.
  • Remove, drain well (place in sieve) and toss fish with another 2 tablespoons of green herb mix and a 1/4 tsp of sugar (may not be necessary).

Method

  • Chop cucumber, tomatoes, green pepper and combine with vinegar, lemon juice and approx I tsp agave, add salt and pepper.
  • Refrigerate overnight (if possible, if not refrigerate for 30 mins).
  • Blend marinated vegetables with spring onions, herbs and bread.
  • Add few drops tequila to taste.
  • Add a little iced water if necessary.
  • Strain and serve cold.

Method

  • Peel plantain and slice into 2 cm sections.
  • Heat oil in shallow pan and fry until lightly coloured and a little soft.
  • Remove from oil, flatten each piece into a circular shape using a can or mug.
  • Fill small bowl with salted water, dip flattened plantain pieces in briefly, shake off excess water and fry again until golden brown and crunchy.
  • Remove from oil, drain on kitchen paper and season with smoked salt.

Method

  • Place glass of gazpacho on plate, arrange fish with pomegranate seeds and avocado dice, drizzle few drops of lemon oil, arrange plantains, garnish with micro coriander or finely chopped coriander.