Chef’s Choice : Curried Monkfish

Chef’s Choice : Curried Monkfish

April 18, 2018
Monkfish-1200x900.jpg
Chef’s Choise

Curried Monkfish, zhug, carrot & lettuce

Jamie Scott, The Newport

Monkfish cheeks are one of the restaurant trades best kept secrets its rare to find them in a
fishmonger, however if you ask nicely and the right person they might be able to get them for you.
They are the perfect size for a portion for 2 per portion, deliciously meaty with very little sinew or fat
on them and are very cheap. This dish is a nice welcome to spring for us and this works as a delicious
build yourself salad.

Recipe by Jamie Scott, Patron Chef of The Newport thenewportrestaurant.co.uk

http://www.crailfoodfest.co.uk/wp-content/uploads/2018/04/Monkfish.jpg

Serves 4

Monkfish:
16 monkfish cheeks (sinew removed & cut in half if large)
200ml natural yoghurt
1 tsp madras curry powder
½ tsp fennel seeds
½ tsp cumin seeds
Zest of 1 lime

Zhug:
1 tsp coriander seeds
1 tsp cumin seeds
½ black pepper
12 cardamom pods (seeds only)
8 garlic gloves
8 Thai green birds eye chillies
200g coriander
200g flat leaf parsley
400ml extra virgin olive oil

To serve:
2 carrots (peeled & grated on
100g thick Greek yoghurt
4 heads of baby gem lettuce (bad leaves discarded & nice ones picked down)
8-12 coriander sprigs
2 tsp toasted pistachios (lightly crushed)


1

Place a small pan on a medium heat, gently toast the spices and curry powder until you start to smell the oils. Add to the yoghurt and set aside. Using some bamboo skewers, skewer the monkfish cheeks 2-3 per skewer depending on size. Place the skewers onto a shallow baking tray and cover with yoghurt, leaver to marinade for 20-30 mins.

2

For the Zhug, in a blender add all the ingredients and 100ml of the oil, blend on a medium setting then gradually add the rest of the oil until a thick puree is formed. Remove from the blender and keep at room temperature.

3

Grate the carrot on the finest setting, place in a bowl and season with the lime zest, salt, pepper and 2 tbsp of olive oil.

4

Separate the gem lettuce leaves and keep in ice cold water to maintain their crispness.

5

To cook the monkfish, remove any excess yoghurt marinade and discard use a griddle pan and hearing until smoking. Brush the skewers with a small amount of oil then place then place on the griddle. Cook for 90 secs each side and then place on the bottom of the grill for 2 mins to finish off.

6

To serve, using 4 warm plates, place 2 of the skewers on each plate, a nice spoonful of the zhug and yoghurt. Crumble on some pistachios. Serve the lettuce and carrot on the side for everyone to build themselves.