Chef Sham from the Cottage Restaurant joined Joe Finnegan in studio on Monday morning and chef Sham spoke about his recipes for Monkfish popcorn, Potato salad, Pea and cucumber salsa.
- 200g of boneless monkfish fillets,cut into 2 cm cubes
- 150g of self raising flour
- 2 1/2 tsp baking powder
- 125ml of sparkling water
- 1 red onion
- 1 bunch of chives
- 1 pinch of salt
- 1 pinch of black pepper
- 4 large potatoes
- 2 tbsp of mayonnaise
- 1 bunch of spring onion chopped
- 1 pinch of salt
PEA AND CUCUMBER SALSA
500gm Green Peas
1 bunch of chive
3 spring of mint( chopped)
4tbsp white vinegar
1tsp caster sugar
4tbsp olive oil
1 Chili (chopped)
First, prepare the batter for the monkfish. Add the flour and baking powder to a bowl, pour in the sparking water and whisk to form a thick pancake-like batter. If too thick, add a little more sparkling water to loosen the mixture.
Fold in the diced monkfish , red onion and chopped chives. Season with salt and pepper and set aside.
To prepare the salad, rinse and scrub the potatoes. Use an apple corer to punch out cylinders in the potatoes. Alternatively just dice the potatoes.
Bring a large pan of salted water to the boil. Add the potato cylinders and simmer over a medium heat until almost cooked, approximately 15 minutes
Once cooked, use a slotted spoon to gently remove the potatoes from the water, transfer to a container or salad bowl and set aside.
Heat a deep-fat fryer to 170C. Alternatively, fill a deep saucepan with oil to a third of the way up. Caution: hot oil can be dangerous
Use a tablespoon to carefully drop pieces of the monkfish mixture into the hot oil. Fry until golden for about 3-4 minutes
Remove the monkfish popcorn carefully with a slotted spoon. Drain on kitchen towel.
Meanwhile, place the potatoes in a large bowl. Add in the mayonnaise and spring onion and mix with the potatoes.
Mix all the salsa ingredients in a bowl and leave for 30 minutes.
Divide the monkfish popcorn onto plates and serve alongside the potato salad, salsa & mixed leaves salad.
Take a listen to their conversation here: