Matt Gillan BBQ monkfish with squid fricassee, tomato fondue and caramelised onion recipe on James Martin’s Saturday Morning

Matt Gillan served up BBQ monkfish with squid fricassee, tomato fondue and caramelised onion on James Martin’s Saturday Morning.

The ingredients for the Monkfish Glaze: 50g soft dark brown sugar, 160g apple juice, 30g molasses, 60g brown sauce, 200g oyster sauce, 50g lime juice, Monkfish and 1x Monkfish tail fillet.

for the Squid Fricassee: 1x Squid tube, Flat leaf Parsley-chopped, 1x Caramelised onions and Maldon salt.

For the Madras Almonds: 2 tbls Madras paste, 50g Nibbed almonds and 2 pinch maldon salt.

For the Pickled Ginger: 30g Pickled ginger, Fresh coriander, Lime Pickle and 1x jar Lime pickle.

For the Tomato Fondue: 500g plum tomatoes, 20g caster sugar, 20g white wine vinegar, 5g tomato powder, 20g tomato paste, 2g salt and 2g onion powder.

For the Caramelised Onion: 2 brown onions and 5g salt.




See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.

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