First make the samphire coulis. Gently sweat the leek and potato in
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