Seared scallops and monkfish with a saffron and fennel nage – by Craig Wood

INGREDIENTS

(serves four)

12 hand-dived scallops
500g large monkfish tails
2 small red mullet fillets, halved
Olive oil
4 celeriac fondants

For the nage
50g shallots, sliced
1 head fennel, sliced
50ml olive oil
10g coriander seeds, crushed
Sprig of thyme
1 bay leaf
Flesh of 4 plum tomatoes, deseeded
Pinch of grade A saffron
250ml white wine
1 litre fish stock
Juice of ¼ lemon
Salt and pepper

For the garnish
A fresh lobster tortellini
Slice of summer truffle

Method

For the nage, sweat shallots and fennel in olive oil for two minutes, then add coriander seeds, thyme and bay leaf. Add tomato flesh and saffron and cook for a further minute. Add white wine and reduce. Add fish stock and lemon juice, return to simmer and pass.

Sear the scallops, monkfish and the red mullet separately in olive oil in a hot, non-stick pan.

To serve, place a celeriac fondant in a bowl with the fish and pour over the nage. Garnish with the lobster tortellini and a slice of summer truffle.

Craig Wood