1 x 4 inch end piece of monkfish tail-bone with membrane removed
Flour for dusting
4 x eggs
Salt and Pepper
Gherkins in vinegar
125ml Crème Fraiche
3 spring onions
8-10 new potatoes
A Super Slutty Scampi served with a top Tartare Sauce and tasty Tarragon dipping sauce! There's nothing holy about this monk-fish!
Cut monkfish tail-bone into bite size pieces
Pour flour into a bowl for dusting
Beat 4 eggs Prepare breadcrumbs – ideally homemade and add zest of half a lemon, salt and pepper.
Dust the chunks of monkfish in flour, dip them in egg then coat them in breadcrumbs.
Chill for 1 hour and repeat.
Tartare Sauce Prep – mix well
45ml (3tbsp) of Mayo
5-10ml (1-2 tsp) Vinegar from Gherkin Jar
10ml (1 dessert spoon) chopped capers
15ml (1tbsp) chopped gherkin.
5-10ml (1-2 tbsp) chopped tarragon.
Add Salt and Pepper to taste
Tarragon Dipping Sauce Prep – mix well
125ml (½ cup) Mayo
125ml (½ cup) Crème Fraiche (or ½ cup fat)
Zest of a lemon
Generous squeeze of lemon juice
Salt and Pepper to taste
Final Meal Prep
Steam or boil 8-10 new potatoes
Roughly mash with a fork with 40g of butter, 3 chopped spring onions and 15ml (1tbsp) chopped parsley.
Keep Warm in a low heat oven
Deep fry the scampi until golden brown.
De-grease on kitchen roll whilst you steam some asparagus
Serve all together with a chunk of lemon.