Miso Glazed Monkfish, Oldstead Chimichurri, Salad and Chips - James Martin Chef

Ingredients

• 2 x baby Monkfish tails
• 15g chopped parsley
• 15g chopped chives
• 15g chopped chervil
• 50g chopped fermented wild garlic
• 5g fermented chilli pulp
• 15g pickled onion
• 10g wild garlic capers
• 10g tomato ponzu – (use soy sauce as an alternative)
• 10g fennel pollen vinegar – (use Chardonnay vinegar as an alternative)
• 70g extra virgin rapeseed oil
• 150g black squash Miso – (use shop-brought white miso as an alternative)
• 150g Butter
• 10g Dijon Mustard
• 10g honey
• 20g Elderflower vinegar – (use white wine vinegar as an alternative)
• 80g elderflower oil – (use Extra Virgin Olive oil as an alternative)
• Oak Leaf
• Gem
• Nasturtium
• Chips, seasoned with Douglas Fir Needles, rosemary and sea salt
• To make the chimichurri, chop the herbs, garlic, chilli pulp, pickled onion and capers together finely. Mix with the tomato ponzu, vinegar and rapeseed oil to form the chimichurri.
• For the miso butter, mix together the miso and butter until well combined. Set aside.
• Brush the monkfish tails with the butter and cook on a pre-heated BBQ.
• Serve the monkfish with chips, salad leaves dressed in the Vinaigrette and the chimichurri.