Deep-Fried Langoustines, Roasted Monkfish & Peppercorn Sauce
Treat yourself to the ultimate festive dining experience with deep-fried langoustines buttery roasted monkfish and a peppercorn sauce!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Deep fryer
- Fine-mesh sieve
- Kitchen scale
- Oven
- Stove
- Stockpot
- Saucepan
- Skillet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Tongs
- Slotted spoon
- Plate
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
- pepper
- A few sea herbs
- 25g lemon gel
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