Slutted-up Monkfish Tail Scampi

Feeds: 2


1 x 4 inch end piece of monkfish tail-bone with membrane removed

  • Flour for dusting    

  • 4 x eggs

  • Breadcrumbs    

  • 2 Lemon 

  • Salt and Pepper  

  • 170ml Mayo   

  • Gherkins in vinegar  

  • 10ml capers   

  • 10ml tarragon   

  • 125ml Crème Fraiche    

  • 3 spring onions   

  • 15ml parsley

  • Asparagus

  • 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!


Scampi Prep

  • 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.
"Remember there is no dish that adding bacon does not improve"

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