Tim Siadatan served up tasty scallops and monkfish skewers with anchovy and caper dressing along with a potato al forno on Saturday Kitchen.<\/p>\n
The ingredients for the potato al forno are: 300g Maris Piper potatoes, peeled and cut into 1cm cubes, 10 garlic cloves, skin left on, \u00bc Treviso radicchio or radicchio, cut into 5mm thick wedges, 50g Kalamata olives, stones removed, 1 blood orange, skin on and cut into 3cm thick wedges, 6 sage leaves, soaked in water for 20 seconds, 5 tbsp extra virgin olive oil, 2 tbsp Cabernet Sauvignon vinegar and salt and freshly ground black pepper.<\/p>\n
For the skewers: 2 large rosemary sprigs, about 25cm long and soaked in water, 6 hand-dived scallops, cleaned and roe on, 200g monkfish fillet, cut into 6 chunks of a similar size to the scallops, vegetable oil, for frying.<\/p>\n
For the dressing: 400\u2013500ml vegetable oil, for deep-frying, 4 large rosemary sprigs, 50g capers in brine, drained, rinsed in cold water for 30 seconds and patted dry, 6 anchovy fillets, finely chopped and 150ml extra virgin olive oil.<\/p>\n