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Gin cured monkfish, kohlrabi & cucumber Read the Recipe
Head Chef

James Carn

  • For monkfish:

  • 250g monkfish tail
  • 15g salt
  • 30ml gin
  • 60g sugar
  • 1 lime zest
  • 10g grated fresh ginger
  • 1 lemon grass
  • For salad cream:

  • 1 egg yolk
  • 1tsp dry seaweed
  • 1tbsp English mustard
  • 1 tsp sugar
  • 1tsp lemon juice
  • 75g rapeseed oil
  • 50ml double cream
  • For kohlrabi:

  • 1 kohlrabi
  • 50ml pickle liquor
  • Pinch of saffron
  • 25g sugar
  • For cucumber:

  • 1 baby cucumber
  • Lemon juice
  • 10g sugar
  • 5g white wine vinegar

Gin cured monkfish, kohlrabi & cucumber

For monkfish:

Place salt, ginger, sugar, sal and gin together, mix it well then using a heavy pan or rolling pin smash lemon grass to get all the juices and flavours out. Placed with rest of the ingredients, add lime zest and mix it together into paste. In a deep tray, place the monkfish and add your marinate it to it, rub it and leave it for 2 hours in the fridge.

After 2 hours get the tray out of the fridge and rub it for about 2 minutes, and then put it back in to the fridge for another 2 hours. After 4 hours of it being marinaded get the monkfish out, wash it under cold water and gently dry it with J Cloths. Next, wrap tightly with cling film into sausages and freeze it.

For salad cream:

In the bowl, place all of the ingredients apart from the oil and cream, whisk it all together and slowly keep adding oil. When the consistency of the mix is going to be smooth add your double cream bit by bit. Season with salt.

For kohlrabi:

On mandolin, finely slice kohlrabi and cut it in to circles with a ring cutter. Place it into a small container with saffron and pickled liquor, leave it for few minutes so all the flavours can mix together.

For cucumber:

In small container place sugar, vinegar and lemon juice, mix all of them together until the sugar dissolves. Peel your cucumber and place it in to a container with your mix, leave it in the fridge for an hour.