Monkfish with Leek, Crab and Peppercorn Sauce Recipe - Great British Chefs
In this recipe from Andy Beynon, salt-cured monkfish is served alongside a light, buttery sauce of leeks and crab, and the whole dish is finished with a creamy peppercorn sauce.
Ingredients
- 600g of monkfish loin
- 100g of sea salt
- 1l chicken stock, made from roast chicken
- 140g of butter
- 200g of leek, only using the tender whites of the leek, diced
- 100g of cooked crab
- 4g of chervil
- 2 garlic cloves, minced
- 1 dash of double cream
- 10g of pink peppercorns
- 10g of green peppercorns, pickled
- 2 tbsp of capers
- flaky sea salt
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