Monkfish, Cockles and Meyer Lemon Purée

Credit: DR

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Ingredients (4 people)

Cockle, Parsley and Spinach Purée

  • 1 handful baby spinach
  • 1 handful parsley
  • 7 ounces cockles (200 g)
  • 1 tablespoon olive oil


Meyer Lemon Puree

  • 2 large Meyer lemons
  • butter
  • sugar


  • 17 2/3 ounces monkfish tail (500 g)


  • baby cabbage leaves


Step 1: Cockle, Parsley and Spinach Purée

Immerse the spinach and parsley in boiling salted water for 15 seconds, then shock in an ice bath. Spin dry and set aside in the refrigerator.

Put the cockles into a very hot saucepan without any liquid and cover with the lid. Set aside a handful of cockles to cook at the last minute before serving.

Once the cockles have opened, collect the liquid and set aside. Then remove the cockles from their shells. Blend with some of the cooking liquid, the spinach and parsley, and the olive oil until smooth. Season to taste and set aside.

Step 2: Turnips

Cut the tops off the turnips. Glaze with the rest of the cockle liquid and butter until tender.

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