O06 Masala Monkfish ® @ ® @ 18mins 48°C Monkfish has a wonderful meaty texture that works really well with the spicy masala flavours. The orange-tinged outside and soft white flesh look amazing on the plate. INGREDIENTS 6 Monkfish portions, each 150g — cleaned. Masala Butter, see butters STAGE1 1. Firstly you'll need to make your masala butter. Follow the masala butter instructions in the butters section. STAGE 2 2. Pre-heat your water bath to 48°C. 3. Brush the monkfish all over with masala butter. 4. Place your monkfish portions into pouches and vac-seal. Depending on the size of your pouches, you might want to seal them individually or in pairs. 5. Then, place the sealed pouches into your water bath for between 16 and 18 minutes. 6. Keep checking the water bath to make sure the water is covering the pouches. 7. Remove the monkfish from the pouches, pat dry with kitchen towel, and quickly pan fry for extra colour. Chef's Tip ----3. Brush the monkfish all over with masala butter. 4. Place your monkfish portions into pouches and vac-seal. Depending on the size of your pouches, you might want to seal them individually or in pairs. 5. Then, place the sealed pouches into your water bath for between 16 and 18 minutes. 6. Keep checking the water bath to make sure the water is covering the pouches. 7. Remove the monkfish from the pouches, pat dry with kitchen towel, and quickly pan fry for extra colour. Chef's Tip ---- Dust the fish with any dry powder — curry powder, will dill pollen or rasel-hanout — each give a delightful flavour. --- Dish Suggestion --- Masala Roasted Monkfish, Soy Roasted Lettuce and Butternut Squash.