Lotte à la plancha
4 Monkfish steaks
4 slices of poitrine fumée
200g Samphire
2 cloves of garlic
Juice of 1 lemon
Fresh leaf salad with edible flowers
2 nobs of butter (unsalted)
Salt & Pepper
Couple of glugs of olive oil
1 tsp dijon mustard
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Heat your Plancha, or griddle pan.
Season the fish.
Drop on a nob of butter with a smashed clove of garlic, and when it sizzles lay on the fish.
Cook until golden brown on one side, then turn over and repeat the process, but do not become over fussy with checking, otherwise the fish will break up.
Just after you have turned the fish add the poitrine fumé, and cook until crisp on both sides.
When the fish is cooked squeeze some lemon over the top, and serve on the bed of salad and samphire, with a slice of pan fried poitrine fumé.
For the Samphire.
Bring a pan of salted water to the boil, and then add the samphire for 1-2 minutes.
Transfer the samphire to a bowl and toss with the butter, and season well.
For the salad combine olive oil, juice of lemon (5 parts to 1) with the mustard and season and mix to form a dressing. Combine with your leaves.
Try a chilled glass of Jurançon to accompany this.
fanculamedia 