Curried Monkfish and Celeriac Chips with Lime Wedges

Name: Curried Monkfish and Celeriac Chips with Lime Wedges
Yield: Serves 4 as a main course
Cuisine: British
Ingredients: 4 chunky portions of monkfish fillet, 80–100 g each; 4 chunky portions of monkfish fillet, 80–100 g each; 1 large celeriac; groundnut oil, for frying; sea salt; 1 tsp mild curry powder; 500 ml melted duck fat; generous pinch of sea salt; few thyme sprigs; 2 garlic cloves, peeled; lime wedges; dill fronds or coriander sprigs; dill fronds or coriander sprigs; groundnut oil, for deep-frying; 1 tsp white peppercorns; 75 g caster sugar; 500 g vine-ripened tomatoes; spicy tomato ketchup; 2 tsp sea salt; olive oil, to drizzle; 3 garlic cloves, peeled and sliced; small bunch of basil; 500 ml tomato juice; few dashes of Tabasco sauce; sea salt and black pepper; sea salt and black pepper

Preparation info

Serves
4
as a main course

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

4 chunky portions of monkfish fillet, 80–100 g each
1 tsp mild curry powder

Main course
Lunch
Gluten-free

Method

First, confit the celeriac for the chips. Cut off the top and base of the celeriac, then slice off the skin following the curve of the root. You want to slice beneath the natural inner circle surrounding the celeriac. Cut the flesh into 1cm thick chips.

Place the celeriac chips in a small pan and add the garlic, thyme and salt. Pour over the melted duck fat to cover and lay a crumpled p