Monkfish with Clams, Black-Eyed Beans and Courgettes Recipe - Great British Chefs

Ingredients

• 1 monkfish tail, around 500g and on the bone, skinned and sinew removed
• olive oil, for frying
• porcini powder, for dusting (or dried porcini mushrooms blitzed to a powder)
• ground cinnamon, for dusting
• sea salt
• 1/2 lemon, chopped
• 50g of unsalted butter
• 2 sprigs of lemon thyme
• 400g of palourde clams, cleaned
• 1 shallot, finely sliced
• 1 garlic clove, sliced
• 1 bay leaf
• 200ml of Riesling wine
• 1 dash of olive oil, plus extra for drizzling
• fennel fronds, to garnish
• 200g of black-eyed beans, cooked or drained from a tin
• 1l white chicken stock, vegetable stock or water
• 200g of courgette, a mixture of green and yellow, chopped
• freshly ground black pepper