375ml/13fl oz Cornish red wine (preferably Camel Valley)
1 garlic clove, peeled, chopped
1 shallot, peeled, chopped
1 sprig fresh thyme
1 sprig fresh flatleaf parsley
1 fresh bay leaf
500ml/18fl oz fish stock or water
500g/1lb 2oz monkfish, skin removed, filleted
200g/7oz fresh edible seaweed or sea lettuce
75ml/3fl oz extra virgin olive oil
squeeze lemon juice
1 tbsp butter or splash truffle oil
For the pickled celeriac, place the celeriac strips into a heatproof bowl.
Place the lemon zest and juice, saffron strands, 200ml/7fl oz of the white wine and the olive oil into a small pan and season with sea salt and freshly ground white pepper. Bring to the boil, then remove from the heat and pour over the celeriac strips immediately. Set the celeriac aside to steep for two hours, turning the celeriac over occasionally in the pickling liquid.
Meanwhile, peel the cucumber and halve it lengthways. Scoop out the seeds and discard, then peel into ribbons using a vegetable peeler. Slice the red grapes in half.
Place the cucumber into a pan with the remaining white wine and heat through for 4-5 minutes, then drain.
After two hours, drain the celeriac and toss with the cucumber and grape halves. Set aside.
For the red wine sauce, place all of the sauce ingredients into a pan and bring to the boil. Reduce the heat to a simmer and cook for 10-12 minutes, or until the liquid has reduced to a thick and syrupy consistency. Strain through a fine sieve into a clean pan and keep warm.
For the monkfish, place all the red wine, garlic, shallot, herbs and fish stock into a pan and bring to a simmer for five minutes. Add the seaweed and return to a simmer, then reduce the heat to a very low simmer. Place the monkfish into the pan and poach for ten minutes, or until cooked through.
Remove the fish from the poaching stock and brush with olive oil and squeeze over the lemon juice. Carve the fish into 12 thick slices, then brush the fish over with butter or a little truffle oil. Keep warm.
For the beurre blanc, place all of the beurre blanc ingredients, except for the butter, into a pan over a medium to high heat. Simmer for 10-12 minutes, or until the liquid has reduced to a thick and syrupy consistency, then whisk in the butter until melted. Strain the sauce through a fine sieve into a clean pan.
To serve, place the pickled celeriac, cucumber and grapes onto four warmed serving plates. Lay three slices of monkfish on top of each pile. Drizzle the beurre blanc sauce around the edges of the plate, followed by the red wine sauce.
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