Dayboat Cornish Monkfish, Mussels, Clams, Cockles, Brown Shrimp Butter, Garlic, Parsley Lemon and Li

Ingredients

• 2 Litres of water
• 100g table salt
• 40g sugar
• ½ bunch of thyme
• ½ bunch rosemary
• 1 garlic bulb cut in half
• 5 black peppercorns
• 1 star anise
• 500g butter
• 2 shallots finely diced
• 2 gherkins finally diced
• 40g capers
• 20g chopped chives
• 20g chopped flat leaf parsley
• 100g mussels (cleaned)
• 100g clams (cleaned)
• 100g cockles (cleaned)
• 20g brown shrimps (peeled)
• 1 lemon
• 4 slices of sourdough (torn into nice sized chunks)
• 30g butter
• 1 bulb garlic
• 2 sprigs of thyme
• 10g oil
• 1 pinch ground mace
• 1 x small whole monkfish tail or plaice/ray wing etc
• 5g fine salt
• 10g medium curry powder
• 1 lime
• Place your butter into a large pan and turn on medium, keep whisking until golden brown in colour, then pour into a bowl with a bowl of ice underneath.
• Once cooled pick the meats and put to one side, alongside the brown shrimps
• Pre heat an oven to 180oc – mix the salt and curry powder, and rub all over the monkfish, brush liberally with some of the brown butter and place in the oven until the core temperature hits 48oc.
• Then rest the monkfish on a rack with a dish underneath to collect all the juices.
• To plate – Warm the monkfish back through the oven for 5 minutes, place on a large serving dish, dress with the hot butter sauce.
• Place croutons on top of fish, zest lemon and lime over and serve.