Ingredients

• 8 monkfish cheeks
• trimmed (ask your fishmonger to do this)
• 1 tbsp fennel seeds
• crushed
• 1 tbsp coriander seeds
• crushed
• 1 lemon
• zest and juice
• 3 tbsp olive oil
• salt
• small bunch micro basil
• to serve
• 2 large shallots
• roughly chopped
• 20 small capers
• 100ml/3½fl oz tomato ketchup
• 1tbsp red wine vinegar
• 50ml/1¾oz extra virgin olive oil
• 2 tbsp Worcestershire sauce
• 5 small tomatoes
• heirloom if possible
• quartered
• small bunch basil
• roughly chopped
• small bunch parsley
• roughly chopped
• salt and freshly ground black pepper
• 3 large Maris Piper potatoes
• peeled
• 4 tbsp malt vinegar
• fine sea salt
• to taste
• 300ml/10fl oz olive oil
• bunch tarragon
• 1 free-range egg
• 1 free-range egg yolk
• 1 tbsp Dijon mustard
• salt
• squeeze lemon juice

Directions

• Put the monkfish
• fennel seeds
• coriander seeds
• lemon zest and olive oil in a sealable bag. Put in the fridge and marinate for 30 minutes.
• To make the dressing
• mix together all the ingredients and season to taste.
• To make the crisps
• heat a deep-fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended). Using a spiraliser
• slice the potato into long thin strips. Deep-fry the strips until crispy
• drain on kitchen paper and season with salt and vinegar.
• To make the mayonnaise
• blend the olive oil and tarragon in a food processor to make a green oil. Remove from the blender and set aside. Put the whole egg
• egg yolk
• mustard and salt into the food processor and blend. Slowly add the green oil
• while blending
• until thick and creamy. Finish with a squeeze lemon.
• Heat the oil in a frying pan placed over a high heat. Cook the monkfish for 2–4 minutes on each side
• until cooked through. Squeeze over half of the lemon juice before removing from the pan.
• To serve
• divide the potato crisps and the monkfish cheeks between two plates. Drizzle with the dressing and scatter over the micro basil leaves. Serve the mayo on the side.