RECIPE: Matt Budden // Crisp Monkfish Cheeks, Katsu Sauce & Coriander

Great for a starter or a moreish snack with drinks. If using as a snack, you may wish to cut the cheeks smaller.

Credit: nose2tailphotography

Makes: 8 (as a starter)

24 Monkfish cheeks

Beer Batter

Katsu Sauce

Coriander Cress or chopped fresh coriander

¼ bunch Flat Parsley

50g Plain Flour

Katsu Curry Sauce

Vegetable Oil

1 onion, peeled & chopped

1 cm root ginger, chopped

1 bramley apple, peeled & chopped

2 cloves garlic, peeled

3 whole carrots, peeled and chopped

2 tbsp plain flour

2 tbsp medium curry powder

1.5 litre hot chicken stock

1 tsp honey

1 tbsp soy sauce

1 bay leaf

5 tsp garam masala

½ tsp cumin seeds

½ tsp fennel seeds

In a medium-sized pan fry off the onion, ginger, apple, garlic and carrots until caramelised and golden brown.

Add all of the spices and the plain flour and cook out until a thick paste

Pour in the hot chicken stock and cookout for 20 mins until the carrots are cooked through.

Remove from the heat and season with the honey and soy sauce

Allow to cool down and then blitz in a food processor and pass through a sieve

Spiced Beer Batter

125g Plain Flour

Pinch of turmeric

8g Yeast

2g Salt

200ml Beer

Sparkling Water

Combine flour, turmeric, yeast and salt in a medium bowl add beer until forms a paste loosen to desired consistency with the sparkling water

To Create The Dish