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spiced monkfish

Lightly spiced confit monkfish, with cauliflower and mango

By Connor Carway, The Last Wine Bar, Norwich
Visit www.lastwinebar.co.uk

Recipe published in Feast, Issue 08 – July 2016

Serves Four

INGREDIENTS

4 x 90g monkfish fillets
1.5l of rapeseed oil
5tbsp of curry powder
1tbsp of fennel seeds
3 bay leaves
2tbsp of tandoori spice
Rind of two lemons
400g of cauliflower
1 shallot
50g of butter
50ml of cream
50ml of white wine vinegar
60g of sugar
10ml of white wine
½ tsp of black onion seeds
1 mango, diced
1 red chilli, finely chopped
Coriander, chopped
Spinach

Method
1. Lightly salt the monkfish, and leave for 20 minutes; then rinse. Meanwhile, put the curry powder, fennel seeds, bay, tandoori spice and lemon rind into the oil, and heat to 75°C. Remove from the heat, and put the fish in, leaving it for 20 minutes, until the fish is between 55°C and 60°C

2. Mandolin 12 thin slices from the cauliflower. Break half of the rest into small florets, blanche for two minutes, and refresh in cold water. Fry these in half of the butter, heated until it is foaming, so it adds some colour

3. Roughly chop the rest of the cauliflower and the shallot. Put the rest of the butter into a pan with a splash of oil, and colour the shallot for a few minutes. Now add the cauliflower and 150ml water, and cook for 10 minutes. Blitz in a food processor, and then add cream, to form a smooth puree. Season to taste

4. Put the vinegar, sugar, white wine, onion seeds and 35ml water in a pan, and boil until it has reduced by half. Meanwhile, mix the red onion, chilli, mango, coriander in a bowl. Pour over the hot liquor, and then cover with cling film and allow to cool

5. To serve, smear some puree on each plate, and then add the spinach, which should be lightly wilted. Place a piece of fish on each plate, topped with the mango relish. Scatter some of the florets and mandolined cauliflower, and garnish with some coriander cress.

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