Ingredients
1kg/2lb monkfish tail, filleted, skinned and sliced thinly
6 plum tomatoes
olive oil for frying
compote
450g/1lb dates
450g/1lb apricots
175g/6oz caster sugar
2 cloves
1 stick cinnamon
175g/6oz unsalted butter
290ml/%26frac12; pint fruity bitter
Method
1. Soak dates and apricots in beer for at least 6 hours. Place all compote ingredients in a pan and simmer gently for 20 minutes, then remove from heat.
2. Soak plum tomatoes in boiling water for 2 minutes then remove, skin, de-seed and finely dice the flesh to make a concasse. Pan-fry monkfish slices in olive oil for 2 minutes on each side, then divide compote between 6 dinner plates, place monkfish slices on lid, and decorate with the plum tomato concasse.
Orignal From: Pan-fried monkfish medallions on date, apricot and ale compote with plum tomato concasse
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