Monkfish and Scallops with Samphire Coulis and Fried Seaweed

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 4 pieces monkfish, weighing 175 g/6 oz each
  • 4 scallops
  • olive oil
  • 2 large knobs butter
  • 4 tablespoons fresh breadcrumbs, flavoured with grated lemon zest, chopped parsley and thyme to taste
  • 30 g/1 oz seaweed, deep-fried and sprinkled with salt and chilli pepper flakes
  • 12 sprigs samphire, blanched
  • a little flour
  • salt and freshly ground black pepper
  • Samphire coulis
  • 1 leek finely chopped, white part only
  • 1 medium potato, finely chopped
  • butter
  • 300 ml/½ pt light chicken stock
  • 225 g/8 oz samphire
  • pinch of freshly grated nutmeg
  • fresh lemon juice
  • freshly ground white pepper


    First make the samphire coulis. Gently sweat the leek and potato in a little butter until soft; do not allow to colour. Add the chicken stock and bring to the boil, then simmer until the potato is cooked. Add the samphire, cook for 1 minute only to keep the colour. Liquidize all the ingredients and pass through a fine sieve. Add the nutmeg, a little lemon juice and pepper to taste, but no salt as samphire is naturally salty.

    Lightly flour and season the monkfish and scallops. Heat enough olive oil to cover the base of an oven proof frying pan, large enough to take all the fish. Add a knob of butter and when it foams add the monkfish and scallops. Fry the fish until golden brown on both sides. Remove the scallops and keep warm. Cover the monkfish with the breadcrumb mixture, transfer the pan to a hot oven, 220°C/425°F/gas 7, for approximately 4–5 minutes. Be careful not to overcook, the time will depend on the thickness of the fish. The breadcrumbs will form a crust at this stage.

    Leave the fish to rest while you prepare the plates. Put 3 tablespoons of samphire coulis on each plate, slice the monkfish pieces into 3 slices, cutting diagonally, and place the slices slightly overlapping in a half moon shape. Add the scallops. Surround with deep-fried laver. Add a few sprigs of blanched samphire on top of the scallops. Serve immediately.