Monkfish & Lime Marmalade

Monkfish & Lime Marmalade

The Monkfish & lime Marmalade.

  • 2 (225g) fillets monkfish
  • 2 tablespoons Naked Jam’s lime marmalade
  • 1 tablespoon chopped root ginger
  • 1 tablespoon dark soy sauce
  • 1 tablespoon rapeseed oil
  1.  Place the monkfish onto tin foil. In a bowl, whisk together the lime marmalade, root ginger and soy sauce. Pour the marinade over the fish and with another sheet of tin foil, fold the edges to form a parcel. Place in the fridge for 30 minutes to marinate.
  2. Preheat the oven to 180 C / Gas 4. Grease a shallow baking dish with the rapeseed oil.
  3.  Transfer the fish and marinade to the prepared baking dish.
  4.  Bake in the preheated oven for about 20 minutes, until the flesh turns white and flakes
  5. Served on a bed of salad with or with crushed new potatoes and fresh wilted greens.
  6. Wine choose something like the Mâcon-Vergisson, La Roche, Nadine et Maurice Guerrin 2010.

Buck naked Martini

(served at the White Buck Burley)
  • A shot of a citrus flavour vodka
  • ½ shot of Elderflower syrup
  • 2 teaspoons of naked Strawberry Jam,
  • Ice.
Place all the ingredients into a large jar place the lid of the jar and shake like Tom cruise. Now using a tea strainer strain into a frosted glass. Enjoy

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published