Tommy Banks served up tasty Miso Glazed Monkfish with Oldstead Chimichurri, Salad and Chips on James Martin’s Saturday Morning.

The ingredients are: 2 x baby Monkfish tails.

For the Chimichurri: 15g chopped parsley, 15g chopped chives, 15g chopped chervil, 50g chopped fermented wild garlic, 5g fermented chilli pulp, 15g pickled onion, 10g wild garlic capers, 10g tomato ponzu – (use soy sauce as an alternative), 10g fennel pollen vinegar – (use Chardonnay vinegar as an alternative) and 70g extra virgin rapeseed oil.

For the Miso Butter: 150g black squash Miso – (use shop-brought white miso as an alternative) and 150g Butter.

For the Elderflower Vinaigrette: 10g Dijon Mustard, 10g honey, 20g Elderflower vinegar – (use white wine vinegar as an alternative) and 80g elderflower oil – (use Extra Virgin Olive oil as an alternative).

For the Salad leaves: Oak Leaf, Gem and Nasturtium.

To serve: Chips, seasoned with Douglas Fir Needles, rosemary and sea salt.

See recipes by Tommy in his book titled: Roots available from Amazon
now.