Paul Ainsworth madras butter roasted monkfish with potted shrimp sauce recipe

Paul Ainsworth served up a tasty madras butter roasted monkfish with potted shrimp sauce on James Martin’s Saturday Morning.

The ingredients for the brine are: 2 Litres of water, 100g table salt, 40g sugar, ½ bunch of thyme, ½ bunch rosemary, 1 garlic bulb cut in half, 5 black peppercorns and 1 star anise.

For the brown butter dressing: 500g butter, 2 shallots finely diced, 2 gherkins finally diced, 40g capers, 20g chopped chives, 20g chopped flat leaf parsley, 100g mussels (cleaned), 100g clams (cleaned), 100g cockles (cleaned), 20g brown shrimps (peeled) and 1 lemon.

For the croutons: 4 slices of sourdough (torn into nice sized chunks)
30g butter, 1 bulb garlic, 2 sprigs of thyme, 10g oil and 1 pinch ground mace.

For the Monkfish: 1 x small whole monkfish tail or plaice/ray wing etc, 5g fine salt, 10g medium curry powder, 1 lemon and 1 lime.

See more fish recipes in the book titled: Heart-Healthy Fish Recipes available from Amazon now.

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