Monkfish scampi with tomato and anchovy ketchup

Method

1. For the Tomato and anchovy ketchup

2. First, make the ketchup. Warm the rapeseed oil in a medium heavy-based saucepan.

3. Add the chopped onion, minced garlic and anchovies and sweat without colour on a medium-low heat to soften the onions. This will take approximately 15 minutes. Season lightly with sea salt.

4. Add the red wine vinegar and cook until completely evaporated.

5. Add the chopped tomatoes and cook to reduce, stirring regularly to prevent the base of the pan from catching. Cook until there is no water remaining in the tomatoes, approximately 15 minutes.

6. This is important to produce a thick sauce.

7. Add the brown sugar, treacle and Worcestershire sauce, bring to the boil and remove from the heat.

8. Puree until smooth using a hand-held or jug blender. Taste to adjust seasoning to your preference, adding a touch more sugar, vinegar or salt if necessary. Allow to cool before serving.

9. To make the scampi, pat the monkfish tail dry with kitchen towel to remove excess moisture and cut into 2cm chunks. Preheat a deep fat fryer to 180°C.

10. Beat the egg and milk in a small bowl. Place both the flour and panko breadcrumbs in a small bowl each. Working in batches of five at a time, toss the pieces of fish through the flour first, next through the milk and egg mixture and finally through the panko breadcrumbs shaking off the excess flour, egg and milk and breadcrumbs at each stage.

11. Working in batches, fry for 2 minutes or until golden brown. Drain on kitchen paper and sprinkle with sea salt. Serve immediately with ketchup.