Monkfish scampi with tomato and anchovy ketchup

Recipe by: Aishling Moore

Monkfish cheek scampi served with a gherkin ketchup are one of my favourite snacks to have on the menu at the restaurant. Cod cheeks are equally divine, but you can use just about any fresh fish you can get your hands on for this recipe.

Monkfish scampi with tomato and anchovy ketchup

SERVES

4

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

35

MINUTES

Ingredients

  • For the ketchup:

  • 2 tbsp rapeseed oil

  • 1 onion, finely chopped

  • 3 cloves garlic, minced

  • 20g anchovies

  • 3 tbsp red wine vinegar

  • 1 x 400g tin chopped tomatoes

  • 50g brown sugar

  • 1 tbsp treacle

  • 1 tbsp Worcestershire sauce

  • For the scampi:

  • 1 x 400g monkfish tail (skin removed) or 20 monkfish cheeks

  • 90g plain flour

  • 1 egg

  • 200ml milk

  • 150g Panko breadcrumbs

  • Sea salt flakes

You have reached your article limit. Already a subscriber? Sign in

Unlimited access starts here.

Try from only €0.25 a day.

Cancel anytime

You may also like...