JP McMahon's creates a dish of Monkfish, Rye and Clams on Healthy Appetite.
Ingredients
Serves: 2
Note: The clam sauce and elderflower vinaigrette quantities will serve more than 2.
For the Rye:
- 120 g rye (soaked overnight)
- 20 ml rapeseed oil
- Dillisk seaweed
- Sea herbs e.g. sea sandwort, orache, sea purslane
- Sprig thyme
Elderflower vinaigrette:
- 100 ml extra virgin olive oil
- 30 ml apple cider vinegar
- 30 ml elderflower cordial
- Sea salt
For the clams:
- 8 clams (Discard any clams that don’t open.)
- 100 ml white wine
- 1 onion, roughly chopped
- 1 whole cloves of garlic, peeled
- Sprig rosemary
Sauce:
- Liquid from clams
- 100 ml double cream
- 50 g butter
For the monkfish:
- 2 monkfish fillets
- Salt
- Rapeseed oil
- 50 g butter
- Sprig rosemary
For the Garnish:
- Baby micro-leaves
- 4 tsp trout roe
Method
- Boil the rye in water for 45 minutes. Add the thyme when the water comes to a boil. Make the elderflower vinaigrette by combining all the ingredients and a pinch of sea salt.
- When cooked, drain the rye and remove the thyme. Dress rye with 20 ml of rapeseed oil and 2 tbsp elderflower vinaigrette and a pinch of sea salt. Add approx. 3 tbsp chopped dillisk and chopped sea herbs.
- In a saucepan, combine wine, chopped onion, garlic, rosemary and clams. Steam the clams until they open (5 – 10 minutes). Strain through a sieve and keep the cooking liquid.
- Discard any clams that don’t open.
- In a saucepan over a low heat combine the clam stock, cream and butter. When butter has melted whisk everything together and remove from heat.
- Remove the clams from the shells into a separate saucepan and add 2 tbsp of the sauce.
- Pre-heat the oven to 180°C. Heat 2 tbsp rapeseed oil in an oven-safe frying pan over a medium-low heat. Season the monkfish fillets with salt and add to the frying pan.
- Brown them on one side, add the butter and a sprig of rosemary. Baste the fish in butter for 30 seconds. Place pan in oven for 1 minute.
- If cooked through, a knife will come out hot to the touch. If not, return to oven for another 30 secs to 1 minute.
- On each plate arrange half the rye, one monkfish fillet and half the clams in the sauce. Garnish with some baby micro-leaves, 1 – 2 teaspoons of trout roe and some dillisk seaweed.
- Using a hand mixer, foam the remaining sauce and drizzle 4 – 5 tablespoons over each plate.
Nutritional information
Fat: 33 g
Fibre: 5 g
