Slutted-up Monkfish Tail Scampi

Feeds: 2


INGREDIENTS

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




SUMMARY

A Super Slutty Scampi served with a top Tartare Sauce and tasty Tarragon dipping sauce! There's nothing holy about this monk-fish!


RECIPE

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.



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