Deep-Fried Langoustines, Roasted Monkfish & Peppercorn Sauce - James Martin Chef
Treat yourself to the ultimate festive dining experience with deep-fried langoustines buttery roasted monkfish and a peppercorn sauce!
Ingredients
- 200g langoustines shells
- 1 red pepper
- 1 red onion
- 200ml chicken stock
- 200ml fish stock
- Pinch saffron
- 1 tsp pink peppercorns
- 1 tbs tomato paste
- 3 tomatoes
- 75ml white wine
- 1 tsp soy
- 1 tsp honey
- 1 tbs green peppercorns
- 25ml brandy
- 100 ml double cream
- 75g butter
- 2 langoustine tails cooked
- 100g self-raising flour
- 100ml cider
- 2 x 100g monkfish
- 50g butter
- Salt and pepper
- A few sea herbs
- 25g lemon gel
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