Slutted-up Monkfish Tail Scampi

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.