Cured Monkfish Recipe with Ginger Dressing - Great British Chefs

Name: Cured Monkfish Recipe with Ginger Dressing - Great British Chefs
Ingredients: 1 monkfish, weighing 3–4kg, filleted and skinned (or buy approximately 800g monkfish fillet); 100g of sea salt; 80g of caster sugar; 1 lemon, zested; 1 lime, zested; 1 orange, zested; 100ml of white wine; 200ml of yoghurt; 40ml of ginger juice; 30ml of agrodolce vinegar; 90ml of light rapeseed oil; 1 tbsp of spring onions, finely sliced; 1 tbsp of dill, finely sliced

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Tom Brown's stunning cured monkfish recipe is served thinly sliced with a drizzle of punchy ginger dressing.

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Ingredients

1 monkfish, weighing 3–4kg, filleted and skinned (or buy approximately 800g monkfish fillet)
100g of sea salt
80g of caster sugar
1 lemon, zested
1 lime, zested
1 orange, zested
100ml of white wine
200ml of yoghurt
40ml of ginger juice
30ml of agrodolce vinegar
90ml of light rapeseed oil
1 tbsp of spring onions, finely sliced
1 tbsp of dill, finely sliced