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 â€“ 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
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 Â˝ 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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