Smoked monkfish with oyster mousse and cauliflower couscous

by Geoffrey Smeddle
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Ingredients

Fish & Shellfish

  • 1 monkfish tail, about 1.5–2kg on the bone
  • 12 oysters

Store Cupboard

  • 300g of sea salt flakes
  • 2 gelatine leaves, soaked in iced water
  • 50g of sugar
  • sea salt flakes

Dairy

  • 30g of butter
  • 65ml of milk
  • 65ml of cream

Fruit & Vegetables

  • 1 banana shallot, peeled and diced
  • 1 cucumber
  • 1 small cauliflower, green outer leaves removed
  • 1 lemon, zest and juice
  • 8 pink radishes, thinly sliced

Salad & Fresh Herbs

  • 1 tbsp of tarragon, stalks only, roughly chopped
  • 1 tsp chopped tarragon
  • 1 tsp chopped chives
  • fronds of fresh dill
  • baby salad leaves
  • 2 tsp chopped chives

Beverages

  • 60ml of white wine
  • 100ml of water

Oils & Vinegars

  • 50ml of white wine vinegar
  • 1 tbsp of olive oil

Spices & Dried Herbs

  • 1 star anise