Beer-battered monkfish, cajun crisps, lemon preserve butter and dill sour cream – Food & Home Magazi

Ingredients

• <h3>Lemon-preserve butter</h3>
• 5 lemons, washed
• 4 curry leaves
• 4 whole cloves
• 125g kosher salt
• juice of 2 lemons
• 50g butter
• 5ml (1 tsp) honey
• <h3>Beer-battered monkfish</h3>
• 2 whole monkfish tails, skinned
• 5ml (1 tsp) fresh flat-leaf parsley, chopped
• 10ml (2 tsp) Maldon sea salt
• 120g tempura flour to dust
• 330ml beer
• 200g tempura flour
• pinch cayenne pepper
• 5ml (1 tsp) black pepper, crushed
• oil, to deep-fry
• <h3>Cajun crisps</h3>
• 2 medium-sized Russet potatoes, peeled
• 10ml (2 tsp) cajun spice
• 5ml (1 tsp) smoked
• Maldon sea salt, to taste
• <h3>Dill sour cream</h3>
• 50ml buttermilk
• 100ml fresh cream, whipped to stiff peaks
• juice of ½ lemon
• 5ml (1 tsp) sugar
• 5ml (1 tsp) fresh dill, chopped + extra, to garnish
• 2,5ml (½ tsp) salt