Traditional Welsh Recipes - Roast Monkfish in Laverbread Sauce.

A traditional fish dish from West Wales, where Monkfish (Angel Sharks) and seaweed (lava, for laverbread sauce)were very common.

6 6oz fillets of Monkfish	6 scallops, whole & cleaned
6 King Prawn tails	Olive oil
Knob of butter	A little flour
Salt & black pepper	Zest of 1 Seville orange, blanched
4½ oz laver seaweed	Vegetable oil for deep frying
1 tspn crushed coriander seeds

Lightly flour and season the monkfish, scallops and prawns. Heat enough oil to cover the base of an oven-proof frying pan large enough to take all the fish. Add a knob of butter and when it foams add the monkfish, scallops and prawns. The scallops and prawns will cook quickly, so remove when done and keep warm. Fry the monkfish till golden brown on both sides.
Transfer the pan to a preheated hot oven, 220°C/425°F/Gas 7, for four to five minutes. Cooking time depends on thickness of fish, so be careful not to overcook. Leave the fish to rest while you prepare the plates.
Wash the laver seaweed thoroughly. You will have to wash it many times to remove the sand that adheres to it. Leave it to drain in a colander and then dry thoroughly. Tear the laver into strips, dip it in flour and shake off the excess. Deep fry the laver until crisp, about two to three minutes. Sprinkle with a little roughly ground fresh coriander seeds.
Put three tablespoons of laverbread sauce (see below) on each plate, slice the monkfish pieces into two, cutting diagonally. Place the pieces slightly overlapping, adding the scallop and prawn. Surround with deep- fried laver and a few julienne strips of orange. Serve immediately.