S3E7 Monkfish Laksa, Lamb Rump & Almond Sponge

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S3E7 recipes

Crispy Squid with Peanut–Tamarind Dressing, Cucumber & Radish

Flash-seared squid over a lush, limey peanut dressing with cool cucumber crunch.
At a glance
Yield: Serves 2
Prep / Cook / Total: 10 min / 2–3 min / 12–13 min
Skill level: Easy
Equipment: nonstick skillet, mandoline, whisk, large bowl
Ingredients

Dressing

  • 2 tbsp (32 g) smooth peanut butter
  • 1 tbsp (15 g) tamarind paste
  • 2 tbsp (30 ml) sriracha
  • 1 red chili, finely chopped
  • 3 garlic cloves, grated
  • Juice of 2 limes (about 4 tbsp/60 ml)
  • 2 oz (60 g) fresh ginger, finely grated
  • 1 tbsp (12 g) caster/granulated sugar
  • 1–2 pinches fine salt
  • 1–2 tbsp (15–30 ml) olive oil, to loosen

Salad

  • 2 radishes, paper-thin on mandoline
  • 3.5 oz (100 g) cucumber, thinly sliced
  • 1 1/2 oz (40 g) cilantro leaves
  • 1–2 tsp (5–10 ml) olive oil
  • Pinch of salt

Squid

  • 7 oz (200 g) baby squid tubes and tentacles, cleaned and well dried
  • 1–2 tsp (5–10 ml) olive oil
  • Fine salt
Method
  1. Dressing: Whisk all dressing ingredients until smooth and glossy; thin with a splash of water if very thick. Taste for salt/sour/heat.
  2. Salad: Toss cucumber, radish, and cilantro with olive oil and a pinch of salt.
  3. Squid: Heat a dry nonstick skillet over high until smoking. Add oil, then squid. Season lightly with salt and sear 25–30 seconds total, tossing once, until just opaque. Drain briefly on towel.
  4. Plate: Spoon a pool of dressing, crown with salad and hot squid. Serve immediately.
Tips & substitutions
Add a dash of fish sauce for extra savor; swap cilantro for mint if desired.
Dietary tags: dairy-free, gluten-free
Allergens: peanut, shellfish
Make-ahead / storage / reheat: Dressing holds 3 days chilled; cook squid to order.
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Monkfish Laksa with Soba & Carrot–Coriander “Noodles”

Silky coconut laksa, butter-basted monkfish, and herby noodle salad for dunking.
At a glance
Yield: Serves 8
Prep / Cook / Total: 40 min active / 60–80 min / 1 hr 40 min–2 hr
Skill level: Intermediate
Equipment: large pot, blender, fine sieve, nonstick skillet, spiralizer
Ingredients

Monkfish

  • 4.4 lb (2 kg) monkfish tail fillets, trimmed
  • 2 tbsp (24 g) fine salt
  • 2 tbsp (16 g) mild curry powder
  • Olive oil, for searing
  • 3.5 oz (100 g) unsalted butter

Laksa broth

  • 2 red onions, thinly sliced
  • 35 oz (100 g) fresh ginger, grated
  • 6 garlic cloves, grated
  • 2 red chilies, chopped
  • Monkfish bones (from tails), if available
  • 1 tbsp (18–20 g) red curry paste
  • 1 can (13.5 fl oz/400 ml) coconut milk
  • 1 can (13.5 fl oz/400 ml) coconut cream
  • 1 cup (250 ml) water
  • Fish sauce and soy sauce, to taste
  • Juice of 3 limes
  • Fine salt and a pinch of sugar, to balance

Noodles & salad

  • 1.1 lb (500 g) soba noodles
  • 8 carrots, spiralized
  • 1 large bunch (7 oz/200 g) cilantro, roughly chopped
  • Olive oil and fine salt
Method
  1. Broth base: Film a large pot with oil over medium. Cook onions, ginger, garlic, and chilies 2 minutes. Add monkfish bones; cook 2 minutes. Remove to a tray.
  2. Curry phase: Add a little more oil; fry curry paste 4–5 minutes until fragrant. Add coconut milk, coconut cream, water, and the onion/bone mix. Simmer 10 minutes. Remove bones. Blend until smooth and strain back to a pot.
  3. Season: Over low heat, season with fish sauce, soy, lime juice, salt, and a pinch of sugar until rounded and vibrant.
  4. Monkfish: Mix salt and curry powder. Heat a slick of oil in a hot nonstick skillet. Season monkfish with curry salt; sear 4 minutes per side. Lower heat, add butter, baste 3–4 minutes to 130–135°F (54–57°C) internal. Kill heat; rest in the pan.
  5. Noodles & salad: Boil soba in salted water to tender; drain. Toss hot soba with carrots, cilantro, a drizzle of olive oil, and a pinch of salt.
  6. Finish broth: Whisk the monkfish brown butter into the laksa. Adjust seasoning and consistency with water if needed.
  7. Plate: Twirl noodle salad in bowls. Slice monkfish and set on top. Serve laksa in a small jug or ladle over at the table.
Tips & substitutions
Swap monkfish for halibut or cod loin. If broth thickens on hold, loosen with hot water and recheck seasoning.
Dietary tags: dairy-free (omit basting butter or use coconut oil)
Allergens: fish, soy
Make-ahead / storage / reheat: Broth keeps 3 days chilled; reheat gently. Cook fish to order.
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Lamb Rump with Beetroot–Shallot Tarte Tatin & Spinach

Rosemary-basted lamb with glossy veal jus and a caramelized beet–onion puff tart.
At a glance
Yield: Serves 8
Prep / Cook / Total: 35–45 min active / 60–70 min / ~1 hr 30 min
Skill level: Intermediate
Equipment: oven-safe skillet, tart pans or one large ovenproof pan, saucepan
Ingredients

Beet & onion tart

  • 2 sheets all-butter puff pastry, thawed
  • 20 baby onions, peeled and halved
  • 15 small cooked baby beets, peeled
  • 1 cup (200 g) caster/granulated sugar
  • 7 oz (200 g) unsalted butter

Lamb

  • 4 lamb rumps (about 1.75–2 lb/800–900 g total), excess skin trimmed
  • Olive oil, for searing
  • 7 tbsp (100 g) unsalted butter
  • 1.5 oz (40 g) rosemary sprigs
  • Fine salt

Sauce

  • 1 qt (1 L) veal stock, reduced by half
  • 3–4 tbsp (45–60 ml) olive oil
  • Reserved lamb fat from rendering

To finish

  • 7 oz (200 g) baby spinach
  • Fine salt
Method
  1. Tarts: Heat oven to 390–400°F (200–205°C). In a saucepan, melt sugar to a deep amber caramel; whisk in butter to emulsify. Divide caramel among tart pans. After 3 minutes, arrange onions cut-side down and nestle in beets. Drape pastry over, tuck edges, poke a few steam holes. Chill 30 minutes, then bake 40–45 minutes until deeply golden. Rest 5 minutes, then invert.
  2. Lamb: Heat oven to 355°F (180°C). Sear salted rumps skin-side down in a film of oil over medium heat, rendering fat 6–7 minutes; pour rendered fat into a small pot for the sauce. Roast 12 minutes. Return to stove, flip, add butter and rosemary; baste 3–4 minutes. Rest 10 minutes.
  3. Sauce: Whisk reduced veal stock with a spoon of lamb fat and olive oil to a glossy finish.
  4. Spinach: Wilt in a little oil; season.
  5. Plate: Quarter each tart; carve lamb in halves. Plate tart, lamb, and spinach; spoon hot sauce over.
Tips & substitutions
Use one large 10–12 in (26–30 cm) pan for a single tart and cut into 8. Add a splash of sherry vinegar to the sauce for brightness.
Dietary tags: contains dairy
Allergens: gluten (puff pastry), dairy
Make-ahead / storage / reheat: Tarts hold at room temp 1 hour; rewarm 5–7 minutes at 350°F (175°C).
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Microwave Almond Sponge with Cold Maple Custard & Toasted Almonds

At a glance
Yield: Serves 8
Prep / Cook / Total: 20 min active / 20–25 min / ~45 min plus chill for custard
Skill level: Easy–Intermediate
Equipment: blender, siphon/espuma gun + 2 chargers, polystyrene or paper cups, microwave, saucepan, sieve
Ingredients

Almond sponge (for siphon)

  • 4 large egg whites (120 g)
  • 3 large egg yolks (60 g)
  • 2 tbsp (16 g) all-purpose flour
  • 3 tbsp (40 ml) olive oil
  • 1/2 cup (50 g) almond flour
  • 1/3 cup (60 g) caster/granulated sugar

Maple custard

  • 1 cup (250 ml) heavy cream
  • 1 cup (250 ml) whole milk
  • 12 large egg yolks (about 240 g)
  • 1/2 cup (120 g) sugar
    • 1/2 cup (120 ml) maple syrup
    • Pinch fine salt
  • Topping
  • 3.5 oz (100 g) flaked almonds, toasted
Method
  1. Sponge base: Blend all sponge ingredients until perfectly smooth. Strain; pour into siphon. Charge with 2 N2O cartridges; chill 15–20 minutes.
  2. Custard: Warm cream and milk. Whisk yolks with sugar until pale. Temper with warm dairy; return to pot and cook over low, stirring, until thick enough to coat a spoon (170–175°F / 77–80°C). Strain, whisk in maple syrup and a pinch of salt. Chill completely.
  3. Cook sponge: Fill cups halfway with batter from siphon. Microwave each cup 30–40 seconds until set and airy. Cool 1 minute; tear cup to release sponge.
  4. Plate: Pool cold maple custard in bowls. Perch warm sponge on top; shower with toasted almonds.
Tips & substitutions
Paper cups also work; avoid overfilling. For firmer custard, add 1 tsp (3 g) cornstarch to yolks.
Dietary tags: vegetarian
Allergens: egg, dairy, tree nuts, gluten
Make-ahead / storage / reheat: Custard holds 3 days chilled. Bake sponges à la minute.
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