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Michael Dutnall, Executive Chef at The Royal Air Force Club in Mayfair, created this beautiful recipe for Lobster & Monkfish with Birchall Lemongrass & Ginger Tea infused consommé.
Serves 2
For the consommé/broth:
• 200ml brown chicken stock
• 20g Birchall Lemongrass & Ginger Tea
• 1/2 red chilli
• 10g fresh ginger
• 1/2 stick lemongrass
For the dish:
• 2 native lobster tail, blanched for 2 minutes
• 1 loin of monkfish
• 500g sea beet or wild spinach
• Diced carrot, swede and courgette
• Oil, butter
• Salt and pepper
• Garnish – coriander, cress, radish slices
For the coriander oil:
• 1/2 bunch coriander
• 100ml rapeseed oil
• 100ml olive oil
• Pinch of salt
Method
For the consommé: place all the ingredients in a pan, bring to a simmer on the simmering plate and cook for 10 minutes. Remove from the heat and cover. Leave to infuse and strain through a sieve.
For the main dish: cut the vegetables into a very small dice, julienne (cut into long, thin strips) the sea beet. Bring the consommé/broth to the boil and blanch both the vegetables and sea beet for 1-2 minutes, drain and set to one side.
Heat a tablespoon of oil in a medium frying pan on the boiling plate and sear the monkfish; just before turning add butter and the portioned lobster tail. Baste the fish and lobster until cooked, moving to the simmering plate if necessary, about 5-6 minutes in total. Season with salt and pepper to taste.
For the coriander oil: quickly blanch the coriander in boiling water and refresh in iced water. Squeeze out the excess water, blitz with salt, olive oil and rapeseed oil.
To serve:
Serve the lobster tail and monkfish in the centre of the plate, add the vegetables, drizzle with the coriander oil and garnish with coriander, cress and radish slices.
