For the Mushy Peas

  • 115g dried marrowfat peas
  • 1 tbsp bicarbonate of soda
  • 150ml cold water
  • salt and pepper (to season)

For the Tartare Hollandaise

  • 150g unsalted butter
  • 2 large free-range egg yolks
  • 1 dtsp white wine vinegar
  • 20g shallot (finely diced, sautéed)
  • 20g gherkin (finely diced)
  • 20g capers (finely diced)
  • 20g parsley (finely chopped)
  • sea salt (to season)
  • 1 lemon (spritz of)

For the Tempura Batter

  • 100g cornflour
  • 150g plain flour
  • 10g baking powder
  • iced soda water (as required)

For the Monkfish

  • 4 x 100g monkfish pieces (skinned,
  • membrane removed)
  • plain flour (to dust)
  • oil (to deep fry)
  • 20g good quality vadouvan spice
  • salt (to season)


For The Mushy Peas (Prepare ahead)
Soak the peas in cold water with the bicarbonate of soda overnight. Wash the peas and cover barely with clean water. Cook until soft and mushy. Blend until smooth, then season.

For The Tartare Hollandaise
Half fill a saucepan with water and bring to a simmer. Turn down the heat to as low as it can go but still have the water just simmering. Melt the butter over a low heat until fully melted, then remove from the heat. Place the egg yolks in a heatproof mixing bowl which will sit stably on the saucepan of water. Place the bowl on the pan. It is important that the saucepan is on a low heat, or the eggs will scramble. Using a balloon whisk, start to beat the eggs, then whisk in the vinegar. Keep whisking, then start adding the melted butter by slowly drizzling it in, whisking all the time, until all the butter has been incorporated. The result should be a lovely, smooth, thick sauce. Add the diced ingredients. Season carefully with sea salt and loosen, if necessary, with little squeezes of lemon juice.

For The Tempura Batter
Combine the dry ingredients, then add enough iced soda water to make a batter that can coat your finger.

Chef’s Tip
Whisk plenty of air into the batter for a lighter finish.

For The Monkfish
Dredge the monkfish in flour and tap off the excess. Dip in the tempura batter then deep fry (180ºC) for 5-6 minutes until golden. Drain on kitchen paper, then season with salt and a generous sprinkling of vadouvan spice.