Deep-Fried Langoustines, Roasted Monkfish & Peppercorn Sauce - James Martin Chef

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