Cumin Roasted Monkfish

Cumin Roasted Monkfish


byELY Bar & Grill

of Dublin

This delicous recipe consists of Cumin Roasted Monkfish, Caramelised Yoghurt, Pea Puree, Roast Squash and Pine Shoot Oil. As you walk through Dublinâ Read More
Prep Time

20 Minutes

Cooking Time

25 Minutes


1-2 People


Note: 24 hour preparation periods required so plan at least 2 days in advance!

  • Monkfish Tail, portion depending on serving size
  • Ground Cumin
  • Ground Coriander


  • 200g peas – blanched
  • 100ml Cream
  • 10g Butter
  • 4g Mint leaves
  • 4g Parsley leaves
  • 6g Cornflour
  • 1 Clove garlic
  • Salt and pepper

Pine Shoot Oil:

  • 100g Pine shoots
  • 100g Parsley
  • 250ml Rapeseed oil


  • Cut a wedge from a French squash or a butternut squash
  • Yoghurt


Roll monkfish tail in an even mix of ground cumin and ground coriander.

Shake off the excess powder. Place the fish in a hot pan of clarified butter and caramelize on each side evenly. Place this into a hot oven for around 4 minutes then remove and allow to rest for 2 mins before serving.

For the peas, reduce cream, butter, and garlic. Then add peas and cornflour. Cook for 2-3 minutes. Then add to a blender and blend with the herbs. Season to taste and re-blend.

For the shoot oil, blend shoot and parsley with ½ the oil to a paste then add the second half slowly. Remove from the blender and store in the fridge for 24 hours to infuse. Then pass through a fine cloth and reserve oil.

With the squash, remove the seeds and place on an oven tray and roast in the oven at 160 degrees for 10-12 minutes. Remove and season. Make sure to drizzle with a little oil before placing in the oven and put skin side down on the tray.

Place the yoghurt inside the muslin cloth over a strainer and put a container beneath. Here we want to be split the curd and whey. This will take up to 24 hours in the fridge.

When its split then add sugar to a pan with the whey and boil until you get a nice caramel. Allow the caramel to cool a little. Then add it back to the curd and reserve for plating.

To plate add some caramelized yoghurt in a dollop then some pea puree. Take the squash wedge from the oven. Season and place on top. Now cut your monkfish into 2 pieces and place on the plate. Now add your pine shoot oil and serve.

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