Monkfish in Laverbread Sauce
recipe has been reproduced with the kind permission
of Owen Jones, a fellow Welshman, and more recipes can
be found on his website . . . welsh-recipes.the-real-way.com
traditional fish dish from West Wales, where Monkfish
(Angel Sharks) and seaweed were very common.
x 6oz fillets of Monkfish
6 King Prawn tails
Knob of butter
Salt & black pepper
4 1/2 oz laver seaweed
1 tspn crushed coriander seeds
6 scallops, whole & cleaned
A little flour
Zest of 1 Seville orange, blanched
Vegetable oil for deep frying
flour and season the monkfish, scallops and prawns.
enough oil to cover the base of an oven-proof frying
pan large enough to take all the fish. Add a knob
of butter and when it foams add the monkfish, scallops
and prawns. The scallops and prawns will cook quickly,
so remove when done and keep warm. Fry the monkfish
till golden brown on both sides.
the pan to a preheated hot oven, 220°C / 425°F
/ Gas 7, for four to five minutes. Cooking time depends
on thickness of fish, so be careful not to overcook.
Leave the fish to rest while you prepare the plates.
the laver seaweed thoroughly. You will have to wash
it many times to remove the sand that adheres to it.
Leave it to drain in a colander and then dry thoroughly.
the laver into strips, dip it in flour and shake off
the excess. Deep fry the laver until crisp, about
two to three minutes. Sprinkle with a little roughly
ground fresh coriander seeds.
three tablespoons of Laverbread Sauce (click
here) on each plate, slice the monkfish pieces
into two, cutting diagonally. Place the pieces slightly
overlapping, adding the scallop and prawn. Surround
with deep-fried laver and a few julienne strips of
orange. Serve immediately.