Smoked Monkfish and Cauliflower Couscous Recipe - Great British Chefs

Ingredients

• 1 monkfish tail, about 1.5–2kg on the bone
• 300g of sea salt flakes
• 12 oysters
• 30g of butter
• 1 banana shallot, peeled and diced
• 1 tbsp of tarragon, stalks only, roughly chopped
• 60ml of white wine
• 65ml of milk
• 65ml of cream
• 2 gelatine leaves, soaked in iced water
• 1 cucumber
• 50ml of white wine vinegar
• 50g of sugar
• 1 star anise
• 100ml of water
• 1 small cauliflower, green outer leaves removed
• 1 lemon, zest and juice
• 1 tsp chopped tarragon
• 1 tsp chopped chives
• 1 tbsp of olive oil
• sea salt flakes
• 8 pink radishes, thinly sliced
• fronds of fresh dill
• baby salad leaves
• 2 tsp chopped chives