Confit Monkfish
Ayesha created this dish for Great British Menu Series 20. This Fix-It reconstruction preserves everything the judges loved — the arak-forward black beurre blanc, the raw watercress punch and the dish's Welsh-Jordanian storytelling — while correcting the faults named on the night. A firming brine and a controlled beef-fat confit keep the monkfish meaty rather than spongy, a fierce charcoal char brings real barbecue smoke, and a spoonful of cream stabilises the beurre blanc so it holds its texture right to the plate.
- Time: 125 min
Source: Relaxed Recipes
Ingredients
- FOR THE BEEF-FAT CONFIT MONKFISH
- × 140 g monkfish fillet, skinned and all grey membrane removed
- fine sea salt, for the brine
- litre water, for a firming 6% brine
- beef dripping, enough to submerge
- garlic cloves, lightly crushed
- sprigs thyme
- Flaky sea salt and black pepper, to finish
- FOR THE PRESERVED LEMON GEL
- preserved lemons, skins only, flesh discarded, well rinsed
- water
- caster sugar
- agar agar, to set the gel so it blends smooth
- Lemon juice, to taste, to sharpen
- FOR THE WATERCRESS VELOUTÉ
- shallot, sliced
- butter
- fish or vegetable stock
- watercress, plus extra to serve
- double cream
- Sea salt, to season assertively
- FOR THE BLACK ARAK BEURRE BLANC
- dry white wine
- white wine vinegar
- arak
- shallots, finely sliced
- double cream, to stabilise the emulsion
- cold unsalted butter, cubed and fridge-cold
- squid ink, for the black colour
- Lemon juice and salt, to taste
- FOR THE LAVERBREAD SNOWDON TUILE
- laverbread, reduced first to concentrate flavour
- plain flour
- egg white
- melted butter
- squid ink or black sesame, for depth and colour
- TO GARNISH & PLATE
- cucumber, in ribbons or fine discs
- A handful of watercress, picked into small sprigs
- Sea herbs or nasturtium, optional