Molly Gowan, with chips & Sloke Mayo

Kelp brined Molly Gowan (monkfish)

Ingredients:
500g monkfish, skinned and trimmed, cut into 2 cm thick slices
20g seasalt
5g kelp, roughly chopped (or whatever seaweed is available, nori or dulse would work too)
300ml water

Method:
Place water and salt in a pan with the kelp and simmer until salt has dissolved.

Cool completely and add the monkfish.

Chill for an hour then remove from brine and pat dry on kitchen paper.

Dulse & Cider Batter

Ingredients:
150g plain flour
50g cornflour
300ml ice cold dry cider
1 teaspoon finely chopped dulse
¼ teaspoon salt
Oil for cooking
100g plain flour
½ teaspoon salt

Method:
Whisk the flour and cornflour and then whisk in the cider.

Add chopped dulse and salt.

Half fill a pan with oil and place over medium high heat. Alternatively set your deep fat fryer to 170°c.

When a little batter fizzles, the oil is ready or use a probe until it reaches 170°c.

Mix the flour and salt together and dip the monkfish into the seasoned flour, shake off the excess and dip into the batter.

Add to the oil in batches, don’t overcrowd the pan.

Cook until crisp and golden – about 5 minutes.

Drain on kitchen paper and keep warm until you cook the rest.

Poke of Proota Breid chips

Ingredients:
4 potato bread farls, cut into chip shapes
Oil for frying

Method:
Heat a thumb depth of oil until medium hot.

Add the potato chips in batches and cook until crisp.

Keep warm while you cook the batches.

Sloke Mayo

Ingredients:
1 egg yolk, preferably free range
1 teaspoon Dijon mustard
1 clove garlic, minced
1 teaspoon white wine or cider vinegar
150ml good local rapeseed oil or light vegetable oil
1 tablespoon toasted chopped sloke or any other seaweed like nori or dulse which you can find.
Salt and pepper to taste

Method:
Place the egg yolk, mustard, garlic and vinegar in a blender jug or food processor.

Blend then slowly add oil, while still blending until thick.

Add the sloke and check seasoning.