CHEF’S CORNER Monkfish is my favourite fish dish
See real steam train in action
One of my personal seafood favorites, monkfish can vary in size very ugly fish but when cooked perfectly they are simply divine.
Wrapping in Parma Ham provides protection of the white flesh, adds saltiness to the dish which helps balance the ingredients.
The curried emulsion, Chinese leaves, and sautéed potatoes work perfectly together, not to heavy and then the banana is just a perfect accompliment to complete this simple Flavoursome light summer seafood dish.
Preparation time is less than six hours and it serves four.
Four large Monkfish tails; one tbs olive oil; 15g salted butter; one lemon.
Two large bananas; salt and black pepper; two eggs beaten with milk and 2oz flour.
Four slices of white bread, crust off ( slightly stale bread is best) some chopped fresh herbs your choice; salt and pepper for seasoning. of Parma Ham. Eight slices Chris Steele, our Ayrshire Life chef runs The Stage Door Restaurant and Hollybush House restaurant.
Each week Chris will be sharing one of his favourite dishes from his collection for you to make at home.
This week he prepares Monkfish Tail wrapped in Parma Ham, sautéed potatoes, banana fritters, curried emulsion and Chinese leaves.
Two tbs Thai green curry paste ( according to taste); 80ml of olive oil; on tbs soft dark brown sugar; one to two thick stalks lemongrass, fat ends bashed with a rolling pin; six to eight kaffir lime leaves, torn into pieces ( If unavailable, use the grated zest of 1 lime) good shake of Thai fish sauce or light soy sauce; small handful of coriander, roughly chopped; 400ml/ 14fl oz coconut milk; quarter of lime, jucie only.
12 halved cooked baby potatoes and Chinese leaves.
For the Breadcrumbs: Cut the bread up into 3cm squares and place in a food processor to blitz down, add seasoning and fresh herbs to create the perfect crumb.
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. Deep fry them prior to serving will take two mins.
Heat a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass. Reduce the heat slightly and stir in the lime leaves or zest until coated in the
Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25- 30 minutes until thickened slightly. Stir in the coriander and lime juice. The curry is now best left to sit for a few minutes so the sauce becomes creamier. When it’s slightly cooler. sieve into a food processor and then add the olive oil slowly to emulsify the sauce. Ready for serving with the scallops.
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.
Pre heat a frying pan with a little olive oil and place the potatoes, halved side down sear on both sides until golden brown, seasonal and sprinkle some fresh Chinese leaves on them and ready to serve. The first steam weekend of the summer season will be held at the Scottish Industrial Railway Centre at Dunaskin near Ayr, on Sunday, May 29 and Monday, May 30.
On both days visitors will be able to go to the museum, the shop and the cafe or can wander on the former Dalmellington Iron Company site. However, the highlight for most visitors is usually a short trip in a brake van, hauled by a steam locomotive.
The Dunaskin site is just ten miles from Ayr and on the Sunday and Monday will be open from 11am to 4.30pm.
The main working loco at the centre is former National Coal Board engine No 10, which used to work around the former coal pits of the Doon Valley.
It was built by Andrew Barclay Sons and Co of Kilmarnock. But on Sunday, May 29, visitors will be able to see demonstration runs of the museum’s fireless locomotive - this engine has no fire, of its own but takes a charge of steam from another source.
The fireless at the SIRC originally worked at the Shell complex at Ardrossan and was the last working steam locomotive in Scotland. Although several preservation societies have fireless locomotives, the Ayrshire one is the only one that is regularly steamed.
Keep up to date at www. scottishindustrialrailwaycentre. org. uk or follow on Twitter @ SIRC_ info or phone 01292 739179.