Monkfish Tempura with Aioli and Sorrel Recipe

Instructions

1. Step 1

   Preheat the oven to 180°C

2. Step 2

   Slice across the head of garlic just a little from the top to expose the inside of the garlic cloves | Ingredients: 1 head of garlic

3. Step 3

   Drizzle the head of garlic with olive oil and season it with salt and pepper | Ingredients: arbequina olive oil, a drizzle , salt and pepper to season

4. Step 4

   Cook the garlic for 20–25 minutes until the cloves are nice and soft. Set aside to cool

5. Step 5

   Squeeze the cooled, roasted garlic cloves out of their skins and into the jug of a blender

6. Step 6

   Blend the roasted garlic to a paste with the raw garlic. Add the egg and yolks and blend again to combine | Ingredients: 1/3 garlic clove, raw, grated , 1/3 whole egg , 2/3 egg yolk

7. Step 7

   Whisk together the arbequina and pomace olive oils | Ingredients: 5 1/2 fl oz of arbequina olive oil , 5 1/2 fl oz of olive pomace oil

8. Step 8

   Very slowly drizzle the oils into the blender whilst it’s running, to emulsify them into aioli

9. Step 9

   Mix in the chilli jam | Ingredients: 1 3/4 oz of chilli jam

10. Step 10

    Season the aioli with the lemon juice and salt and pepper to taste | Ingredients: 1/3 lemon, juice of , salt and pepper to taste

11. Step 11

    Cut the monkfish into 3 cm cubes. Season with salt then set aside 10 minutes | Ingredients: 4 1/4 oz of monkfish, cleaned , salt and pepper, to taste

12. Step 12

    After 10 minutes, rinse off the salt

13. Step 13

    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 | Ingredients: 7 1/16 oz of cornflour , 7 1/16 oz of plain flour , 2/3 pint of beer

14. Step 14

    Heat a few centimetres of oil to 180°C for deep-frying the fish | Ingredients: vegetable oil, for deep-frying

15. Step 15

    Dust the fish with plain flour, then dip the cubes into the batter | Ingredients: plain flour, for dusting

16. Step 16

    Deep-fry the fish in batches until cooked through, and the batter is crisp and golden brown

17. Step 17

    Serve with aioli and garnish with sorrel | Ingredients: sorrel leaves, to garnish