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

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

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