Tandoori Spiced Monkfish from Paul O’Neill

Roux Scholarship winner Paul O’Neill is Head Chef at Hattusa Restaurant at Berwick Lodge near Bristol. See his fabulous Monkfish recipe below.

Tandoori Spiced Monkfish – Serves 4 people

For the Tandoori and Monkfish

  • 600g Monkfish loin
  • 1 tsp ground cumin
  • 2tsp ground coriander
  • 1tsp ground ginger
  • 1 tsp smoked paprika
  • ½ tsp turmeric
  • ½ tsp nutmeg
  • 1 tsp cloves
  • 1 tsp cinnamon
  • Yoghurt to bind

Method

For the tandoori paste toast all of the spices in a dry pan then blend in a food processor with the yoghurt until smooth.

Trim any sinew off the monkfish and marinate in the tandoori for 2-3 hours.

Water bath the monkfish at 58c for 12 minutes then in a hot pan of oil and foaming butter.

For the Coconut broth

  • 1 tin of coconut milk
  • 100ml fish stock
  • 1 shallot
  • 1 thumb size piece of galangal
  • 1 red chilli
  • A handful of coriander stalks
  • 1 stick of lemongrass
  • 1 tsp palm sugar
  • ½ tsp fish sauce

Method

Roughly chop the shallot, chilli, ginger, lemongrass and place in a medium hot pan, gently cook for a couple of minutes to release the flavours. Add the palm sugar and fish sauce cook for a further minute, then add the fish stock and reduce until nearly evaporated then add the coconut milk and gently simmer for about 20 minutes. Leave to the side to infuse for half an hour at least.

Once infused strain through a fine sieve and warm, just before serving give the broth a quick blend with a hand blender this will make it light and frothy.

To Serve

  • 4 tsp golden raisins
  • 4tsp salted peanuts
  • 1 bunch spring onions
  • Julienne chilli and ginger
  • 400g rainbow chard

To serve put some wilted rainbow chard in the bottom of a bowl with some fine julienne strips off chilli, ginger, some golden raisins and salted peanuts as much or as little as you like if you want it hot put in lots of CHILLI!!!!!!

Slice your monkfish in half lengthways place on top then pour some of your broth over and around, garnish with coriander cress