Buttermilk monkfish with rouille

20 MINUTES + MARINATING | SERVES 4 AS A STARTER | EASY

In the restaurant Talia uses cod cheeks for this dish, which is a part of the fish most often discarded with the head. They are delicious morsels but are not always available from small fishmongers unless you order ahead. Monkfish is a perfect substitute, with a firm texture and sweet flavour.

salt 10g black peppercorns ground to make Ω tsp sriracha 1 tsp buttermilk 300g monkfish tail 300g, skinned and cut into 3cm pieces vegetable oil for deep-frying SEASONED FLOUR plain flour 150g polenta 150g smoked paprika 1 tbsp barbecue seasoning 1 tbsp dried mixed herbs 1 tsp garlic granules 1 tbsp mild chilli powder Ω tsp salt 2 tsp white peppercorns ground to make 2 tsp

ROUILLE saffron strands a pinch, soaked in 2 tsp of boiling water mayonnaise 100g garlic finely chopped to make 1 tsp

• Mix the salt, pepper and sriracha through the buttermilk. Soak the prepared monkfish in the buttermilk for at least 4 hours, preferably overnight.

• Thoroughly mix all the ingredients for the seasoned flour and set aside.

• For the rouille, stir the saffron and soaking liquid into the mayonnaise. Stir in the chopped garlic, check the seasoning and add salt or lemon juice, if needed.

• Fill a pan no more than a third full with oil and heat until 180C or until a cube of bread browns in 30 seconds. Drain the monkfish well, and drop into the seasoned flour. Gently coat the monkfish thoroughly, making sure all the buttermilk is absorbed. Carefully drop the fish pieces into the hot oil, in batches, and fry for 3 minutes. Remove from the pan and allow to rest for a minute. Fry again for 3 minutes until golden and crispy – scoop out and drain on kitchen paper. Check that the monkfish is cooked through and serve with the rouille for dipping.

PER SERVING 638 KCALS | FAT 31G SATURATES 2.8G | CARBS 64.2G | SUGARS 5.3G FIBRE 4.7G | PROTEIN 23.2G | SALT 5.3G