Valentine's Champagne Monkfish by Paul Ainsworth

A limited-edition fine dining seafood feast for Valentine's Day, starting with seared scallops on crispy potato hash with a dollop of mayonnaise spiked with citrusy Japanese ponzu. Next, fresh Cornish dayboat monkfish is paired with saffron potatoes and finished with a luxurious Champagne sauce with cockles, clams and samphire. Dessert is a decadent chocolate ganache tart, with Cointreau orange liqueur and topped with frosted pecans and crème fraîche.