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