1½lb fresh trimmed monkfish tails
4oz fresh white crab meat
7oz smoked salmon
6oz Greek yogurt
1 peeled red pepper
4 leaves of fresh basil
4tbs of extra virgin olive oil
Cracked black pepper to coat
Small pinch of saffron strands
1½ pint of fish stock
1 glass of Muscadet
Blend crab smoked salmon yogurt and 2tbs of olive oil in food processor until smooth and firm - usually one minute.
Cut monkfish tail into four fillets and press firmly with the cracked pepper. Pan-fry in hot pan with olive oil half the diced red pepper and half the basil until just cooked.
Remove fish and keep warm. Add fish stock and wine. Reduce to thin sauce consistency add the rest of the pepper and basil adjust the seasoning and reduce for a further couple of minutes.
Present monkfish fillets on a bed of paté. Shape round with the fish. Coat in sauce.
"Monkfish is such a robust fish with strong flavours. The dish represents a lot about New Inn. It's colourful fun and new. You can clearly taste both the monkfish and the paté. The saffron sauce gives it a Mediterranean feel " explains Shone.
"I'd serve it with sautéd vegetables like asparagus and courgettes and carrots."