Gordon Ramsay
Impress all in your kitchen with this F Word kitchen monkfish special from Gordon
Serves 4
1. Lay the monkfish on a board and remove any greyish membrane. Mix the five-spice powder, paprika and seasoning together on a plate. Roll the monkfish fillets in the spice mixture to coat evenly all over.
2. Heat 2 – 3 tablespoons of olive oil in a heavy-based frying pan and sear the monkfish fillets, in batches if necessary for 4 - 5 minutes on each side until golden brown all over. Baste as you cook to keep the fish moist. When the fish is just cooked through, remove to a cold plate and leave to rest for 5 minutes.
3. For the vinaigrette, combine the lemon, apples and shallot, with the olive oil and vinegar. Season to taste with a little salt and pepper and finally add the tarragon. Mix thoroughly.
4. Sautee the sliced potato in hot butter until golden. Remove to a bowl with a slotted spoon and mix with the cooked asparagus. Lightly toss through the watercress and spinach leaves, season and dress with a little olive oil.
5. To serve: slice each monkfish fillet into no more than 4 pieces. Arrange the salad on the serving plates and place the fish on top. Dress with the citrus vinaigrette.
©Gordon Ramsay 200[8]. All rights reserved
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