small bunch micro basil, to serve
small bunch basil, roughly chopped
1 lemon, zest and juice
squeeze lemon juice
small bunch parsley, roughly chopped
3 large Maris Piper potatoes, peeled
2 large shallots, roughly chopped
bunch tarragon
5 small tomatoes, heirloom if possible, quartered
1 tbsp Dijon mustard
20 small capers
100ml/3Β½fl oz tomato ketchup
2 tbsp Worcestershire sauce
1 tbsp coriander seeds, crushed
1 tbsp fennel seeds, crushed
3 tbsp olive oil
50ml/1ΒΎoz extra virgin olive oil
300ml/10fl oz olive oil
1tbsp red wine vinegar
salt
fine sea salt, to taste
4 tbsp malt vinegar
1 free-range egg
1 free-range egg yolk
8 monkfish cheeks, trimmed (ask your fishmonger to do this)