Monkfish tempura with aioli and sorrel
The tempura batter coating these monkfish bites from Nieves Barragán Mohacho is incredibly crispy and flavourful from the addition of beer. Served with a roasted garlic aioli for dipping and fresh sorrel leaves for a tangy herbal finish.
Ingredients
Metric
Imperial
Monkfish tempura
- 120g of monkfish, cleaned
- vegetable oil, for deep-frying
- sorrel leaves, to garnish
Tempura batter
- 200g of cornflour
- 200g of plain flour, plus extra, for dusting
- 300ml of beer
Aioli
- 1 head of garlic, for roasting, plus 1/3 raw garlic clove, grated
- 1/3 whole egg
- 2/3 egg yolk
- 160ml of olive pomace oil
- 160ml of arbequina olive oil
- 1/3 lemon, juice of
- 50g of chilli jam
- salt and pepper to taste
Method
Preheat the oven to 180°C
Slice across the head of garlic just a little from the top to expose the inside of the garlic cloves
Drizzle the head of garlic with olive oil and season it with salt and pepper
- arbequina olive oil, a drizzle
- salt and pepper to season
Cook the garlic for 20–25 minutes until the cloves are nice and soft. Set aside to cool
Squeeze the cooled, roasted garlic cloves out of their skins and into the jug of a blender
Blend the roasted garlic to a paste with the raw garlic. Add the egg and yolks and blend again to combine
- 1/3 garlic clove, raw, grated
- 1/3 whole egg
- 2/3 egg yolk
Whisk together the arbequina and pomace olive oils
- 160ml of arbequina olive oil
- 160ml of olive pomace oil
Very slowly drizzle the oils into the blender whilst it’s running, to emulsify them into aioli
Mix in the chilli jam
- 50g of chilli jam
Season the aioli with the lemon juice and salt and pepper to taste
- 1/3 lemon, juice of
- salt and pepper to taste
Cut the monkfish into 3 cm cubes. Season with salt then set aside 10 minutes
- 120g of monkfish, cleaned
- salt and pepper, to taste
After 10 minutes, rinse off the salt
Whisk together the tempura batter ingredients. Dip your finger into the batter to test the consistency – it should be able to drip off but also thick enough to coat your finger
- 200g of cornflour
- 200g of plain flour
- 300ml of beer
Heat a few centimetres of oil to 180°C for deep-frying the fish
- vegetable oil, for deep-frying
Dust the fish with plain flour, then dip the cubes into the batter
- plain flour, for dusting
Deep-fry the fish in batches until cooked through, and the batter is crisp and golden brown
Serve with aioli and garnish with sorrel
- sorrel leaves, to garnish
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
