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

  1. 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.
  2. 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.
  3. 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.
  4. Discard any clams that don’t open.
  5. 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. 
  6. Remove the clams from the shells into a separate saucepan and add 2 tbsp of the sauce.
  7. 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.
  8. 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.
  9. If cooked through, a knife will come out hot to the touch. If not, return to oven for another 30 secs to 1 minute. 
  10. 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.
  11. Using a hand mixer, foam the remaining sauce and drizzle 4 – 5 tablespoons over each plate.

Nutritional information
Fat:
33 g
Fibre: 5 g