Cured monkfish, ginger and spring onion dressing, yoghurt
by Tom Brown
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Ingredients
Fish & Shellfish
1 monkfish, weighing 3–4kg, filleted and skinned (or buy approximately 800g monkfish fillet)
Store Cupboard
100g of sea salt
80g of caster sugar
Fruit & Vegetables
1 lemon, zested
1 lime, zested
1 orange, zested
1 tbsp of spring onions, finely sliced
Beverages
100ml of white wine
40ml of ginger juice
Dairy
200ml of yoghurt
Oils & Vinegars
30ml of agrodolce vinegar
90ml of light rapeseed oil
Salad & Fresh Herbs
1 tbsp of dill, finely sliced