Paprika-Cured Monkfish Recipe - Great British Chefs

Ingredients

• 2.5kg monkfish, in one piece
• 150g of fino sherry
• 250g of sugar
• 500g of table salt
• 125g of paprika
• 300g of tomatoes
• 400ml of water
• 400g of sugar
• 30g of ginger, sliced
• 1 tbsp of peppercorns
• 1 sprig of rosemary
• 350g of avocado, (weight with stone)
• 1 garlic clove, peeled with central germ removed
• 1/4 bunch of coriander
• 65ml of olive oil, preferably Arbequina
• 3 limes, juiced
• salt
• pepper
• 85g of dates, (weight with stones)
• orange juice
• 25ml of lime juice
• 25ml of lemon juice
• 8g of ginger, grated
• 150ml of olive oil, preferably Arbequina
• chives
• micro coriander shoots
• paprika