Fresh Fishbox monkfish
Fishbox king or queenie scallops
baby gem lettuce
2 apples sliced
1/2 red onion
For the curry dressing
125ml olive oil
1 tsp curry paste
40ml lemon juice
salt & pepper
Blend the olive oil, lemon juice and curry paste together to make your dressing and season to taste with salt and pepper.
Take the lettuce cut in large pieces, slice the apples into strips, finely slice the spring and red onions and then slice the cucumber. Mix these items with the nuts and toss through the dressing.
De-shell the langoustines and remove the meat.
Cut the monkfish into pieces about 1"/2.5cm square chunks and then slice each scallop into three pieces (or leave as is if using queenies)
In a hot pan add a little rapeseed oil (or coconut oil is nice) and cook the fish and langos on each side for a few minutes until they are cooked right through.
On plates, pile some salad and then serve the fish on top and finish by pouring a little extra dressing.