Ingredients
- 150g of monkfish
- 1 carrot
- 1/4 of a leek
- 100g watercress
- 200g victoria potatoes
- 10g avruga caviar
Instructions
- Prepare the monkfish by removing membrane etc.
- To be made into a medallion with butter and chervil wrapped in cling film, ready to be poached.
- Julienne the carrot and leek and blanch and refresh, sweat shallot and garlic, a little leek and diced, washed and peeled potato.
- Add vegetable stock, blend and add handfulls of watercress making sure to keep it a vibrant green colour.
Cooked by the 2011 Merseyside Young Chef of the Year Rikki Vidamour.
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