Head Chef Chad Byrne brings you King Scallops with Monkfish ,Courgette and
Lemon thyme Sauce
Serves 4
8 Large King Scallops
4 x Monkfish at approx 180g each
6 x Shallots
2 x cloves garlic
8 x caraway seeds
5 Podded cardamom seeds
2 x courgettes grated
500ml of fish stock
8 Sprigs of lemon thyme
8 very thinly Sliced pickled Beetroot
50g of Spinach Washed
1x lemon
80g of butter
150 ml of a good fruity olive oil
Sliced carrots for garnish
Sprigs of chervil
Remove the Roe from the scallops. (Here at The
Brehon we would usually dry these out and grind them into a powder and add to
celery salt this makes a great seasoning for fish.)
Ask your Fish monger to trim of any sinew
from the monkfish, this is done for 2 purposes, if its not removed when frying your
monkfish will curl and get tough .
To make the courgette sauce; on a low heat gently cook shallots, lemon
thyme, seeds and garlic in ½ the olive
oil without colouring for 20 mins , add the fish stock and bring to the boil
to this add the grated courgette and spinach, cook out for 2mins blend to a fine
puree with 50g of butter and seasoning, your sauce should be velety and bright
green. This sauce can easily be made in advance and kept for 2days
Season the monkfish and cook on a medium
heat pan with olive oil. Usually for a 180g fish I would cook one side until the fish
has changed colour to opaque, then I
would turn the fish and finish with butter, let the butter go brown to get a
nutty flavour and finish with a squeeze
of fresh lemon. This process should not
take longer than five minutes
Whilst doing this also start the Scallops
in exactly the same manner in the same pan as the fish, just add them when the
monkfish is about 2 minutes off.
Serve garnished with Slices of pickled
beetroot, just folding of the scallops and russet carrots nicely put around the
monkfish with chervil
