Grilled monkfish with summer vegetables, samphire and tomato consommé

Method

1. To make the tomato consommé, put the tomatoes, celery, shallot, fennel and garlic in a food processor and blitz briefly until broken down.

2. Tip the mixture into a muslin-lined colander set over a bowl. Add the basil and leave to drip through slowly. Don’t press the mixture, or the consommé may turn cloudy.This will take a couple of hours.

3. To make the grilled monkfish, season the monkfish with salt and pepper. Pre-heat a large flat frying pan over high heat. Grill all over until lightly charred and cooked through. The fish should be opaque and firm.

4. While the monkfish is cooking, warm the olive oil in a small pan over a low heat. Add the anchovy and garlic and cook gently until the anchovy melts into the oil. Remove from the heat and stir in the oregano.

5. When the monkfish is cooked, transfer it to the anchovy oil and leave to rest, basting frequently.

6. To serve, toss the samphire, watercress and broad beans together and divide between bowls. Spoon over some of the tomato consommé.

7. Remove the monkfish from the bone and slice. Serve on top of the vegetables and consommé.