1 small cucumber
1 tablespoon caster sugar
1 tablespoon white wine vinegar
1 teaspoon ground black pepper
125ml fish stock or white wine
1 tablespoon crème fraîche
1 tablespoon wholegrain mustard
50gr unsalted butter
25ml olive oil
1 teaspoon lemon juice
4 monkfish tails – about 200gr each
salt and pepper
Peel and thinly slice the cucumber. Mix it with 1 teaspoonful of salt and press for an hour – placing a small plate or lid on the cucumber and placing a jar of jam on top will do the job nicely
In a separate bowl mix together the sugar, vinegar and black pepper. Squeeze as much liquid as possible from the cucumber then toss the slices in this sweet and sour mixture
Make the sauce by heating the stock, mustard and crème fraîche together then either whisking in the butter piece by piece or blending it in a liquidiser. Season with a few drops of lemon juice.
Paint the monkfish fillets with olive oil and fry in a dry hot pan. Add a knob of butter or few more drops of olive oil and continue to fry until done. Squeeze a few drops of lemon juice over the cooked fish.
Place the fish onto warmed plates along with the cucumber and sauce
Bob’s your uncle!
The Walnut Tree may attract those diners wishing to chase Michelin stars but it’s also frequented by locals, including walkers who’ve just been up the Skirrid (and may choose to sit in the bar area, which has a very different feel to the restaurant). Try the excellent value set lunch (with two choices per course) – just £17.50 for 2 courses and £23 for 3 courses. Available Tuesday to Saturday 12 noon to 2.30pm. Menu changes daily but there’s a sample on the website.