Baby monkfish with yuzu sauce and samphire
- 4 baby monkfish fillets, 300-400 g each, cleaned and trimmed by your fishmonger
- 400 g samphire
- 40 g chilled butter
- 1 tbsp olive oil
- 40 g fresh lemon thyme
- 300 ml yuzu sauce
- Salt and freshly ground black pepper
Preheat the oven to 190°C.
Rinse and drain the samphire stalks.
Top and tail them if necessary.
Blanch for around 5 minutes in unsalted boiling water.
Drain and allow to rest in cold water for 10 minutes.
Melt the butter in a pan, drain the samphire again and allow it to soften in the butter for 2 minutes, making sure it does not brown.
Add pepper but no salt, since samphire is naturally salty.
Rinse and wipe the monkfish.
Season with salt and pepper.
Heat the olive oil in a frying pan and add the fish.
Fry until golden brown all over.
Top with the lemon thyme and bake in the oven, adjusting the cooking time depending on the size of the fish.
Gently reheat the softened samphire and arrange on plates.
Pour the yuzu sauce over the samphire and top with the hot monkfish.
This dish works very well with boiled baby Noirmoutier potatoes or mashed potatoes.