Chef Chris’s latest treat
One of my personal seafood favourites, monkfish, can vary in size. It’s a very ugly fish but when cooked perfectly they are simply divine.
Wrapping in Parma ham provides protection of the white flesh and adds saltiness to the dish which helps balance the ingredients.
The cumin puree, chorizo, and sautéed potatoes work perfectly together, not too heavy, and then the banana is just a perfect accompaniment to complete this simple, flavoursome light seafood dish.
Preparation time is less than six hours.
Cooking time is 10 to 15 minutes and serves four.
For the monkfish: Four large monkfish tails; one tbs olive oil; 15g salted butter; one lemon. For banana fritter: Two large bananas; salt and cracked black pepper; two eggs beaten with milk and 2oz flour For the breadcrumbs: Four slices of white bread, crust off ( Slightly stale bread is best); some chopped fresh herbs of your choice; salt and pepper for seasoning. For the Parma ham: Eight slices of Parma ham. For the cumin carrot puree: Six large peeled and chopped carrots; 500ml vegetable stock; one orange zest and juice; 10g cumin powder; 30ml olive oil. For sautéed potatoes and chorizo: Twelve halved cooked baby potatoes; four sliced chorizo sausages; 20g fresh chopped coriander.
Pre- heat deep fat fryer to 165oc/ oven to 180oc For the breadcrumbs: Cut the bread into 3cm squares, place in a food processor to blitz down, add seasoning and fresh herbs to create the perfect crumb. For the banana fritter: Slice the banana up into small thin cylinders. Season the banana and then roll lightly in flour.
Dip into the beaten egg mix and then roll in the breadcrumbs done in the previous method.
Place on tray and chill. This should be done last or within 15 mins of serving because the bananas will go slightly black if left longer.
Deep fry them prior to serving will take two mins For the orange cumin carrot puree: Heat large pan with the orange zest juice and stock and carrots and boil until soft. Drain but keep the stock. Place the carrots in food processor, blitz adding some of the poaching liquid. When smooth and at puree consistency, add olive oil. For the Parma ham wrapped monkfish: Place two slices of Parma ham onto a piece of cling film and place the monkfish on top.
Roll the monkfish tight in the Parma ham until all the white flesh is covered. Roll tight with cling film and tie each end to make a perfect cylinder. Chill for a few hours.
Pre- heat a frying pan and seal all edges of the Parma ham until golden and then place in oven for 5/ 6 mins or until ready. Important not to over cooked the fish, take out oven and rest for a few minutes and slice before serving. For the sautéed potatoes: Pre- heat a frying pan with a little olive oil and place the potatoes, halved side down and sliced chorizo, sear on both sides until golden brown, seasonal and sprinkle some fresh coriander leaves on them and ready to serve. To serve: Place your sautéed potatoes in centre of your plate with Chinese leaves.
Place your deep fried fritters around the plate and then carve the monkfish tail over the top of the potatoes. Drizzle the cumin orange puree around and garnish with coriander.