Monkfish and Scallops with Samphire Coulis and Fried Seaweed

Name: Monkfish and Scallops with Samphire Coulis and Fried Seaweed
Yield: Serves 4
Cuisine: Italy
Ingredients: 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; 4 pieces monkfish, weighing 175 g/6 oz each; olive oil; 4 scallops; 4 tablespoons fresh breadcrumbs, flavoured with grated lemon zest, chopped parsley and thyme to taste; 2 large knobs butter

Preparation info

Serves
4

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

4 pieces monkfish, weighing 175 g/6 oz each

Europe
Italy
Marche
Main course
Mediterranean

Method

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 p