Instructions: 1 Trim away any membrane from the outside of the monkfish fillets. Mix 2 tbsp olive oil, 1 tsp salt, lemon juice, peppercorns, fennel seeds and chilli in a shallow dish.

2 Add the monkfish fillets, turn once or twice in the mixture and set aside to marinate for one hour, turning them now and then.

3 Twist the heads off the tiger prawns if necessary and then peel, leaving the last tail segment in place.

4 Heat the rest of the oil in a heavy- based frying pan. Take the monkfish fillets out of the marinade and cook on a high heat for two minutes on each side, until lightly browned. Place on a plate and keep warm.

5 Add the prawns to the pan and toss on a high heat for two minutes, until cooked through and lightly browned. Take the prawns out and keep warm with the monkfish.

6 Take the pan off the heat and add the sherry vinegar and the rest of the marinade and let it bubble as the heat dissipates. Add the clarified butter, diced tomato and chopped fennel herb. Season to taste with salt and pepper.

7 To serve, cut the monkfish diagonally into slices 1cm/ 1/2" thick.

Arrange the salad leaves, sliced monkfish and prawns in the centre of four large plates and spoon the dressing around the edge.

CLARIFIED BUTTER:
1 Heat a block of butter in a pan until completely melted, remove from the heat and allow to stand until it settles. The clear fat should rise to the top with the solids sinking to the bottom of the pan.

2 Carefully pour off the clear fat through a sieve lined with muslin or a clean kitchen cloth and chill. A 250g block of unsalted butter will give approximately 175g clarified butter.

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