A light as air batter, combined with zingy hits of tomato and curry adds wow factor to this monkfish dish from The Bath Priory’s head chef
Serves 8
- Monkfish 1kg tail
- Micro herbs for garnish
- For the compote
- Cardamom, coriander, cumin seeds 4g of each
- Shallots 2, finely chopped
- Garlic 4 cloves, pureed
- Olive oil 50g
- Chilli 1, finely chopped
- Tomatoes 500g, peeled, seeded and chopped
- Lime 1, zest and juice
- Sugar and sherry vinegar to taste
- For the tempura
- Plain flour 50g
- Cornflour 50g
- Curry powder, tumeric, salt 3g of each
- Sparkling water 150ml, ice cold
- For the mayonnaise
- Oil 100ml, non scented
- Curry powder 10g
- Egg yolks 2
- Dijon mustard 1⁄2 tsp
- The compote should be made 3 days in advance. Toast the spices in a pan, grind and sieve. Then, using a heavy based pan, sweat the shallots and garlic in the olive oil. Add the spices and cook for 5 minutes. Stir in the chilli, followed by the tomatoes and cook over a gentle heat for 1 hour or until the tomatoes have dried out. To finish, add the lime and adjust the acidity using sugar and vinegar.
- To prepare the monkfish, remove the skin and central bone, splitting the loin along the natural seams. Season well with fine salt and refrigerate for an hour. Remove, rinse in cold running water, dry with tissue paper and portion onto a clingfilm covered tray. Leave the fish to rest for 20 minutes, to bring it back to room temperature.
- For the tempura batter, sift together the flour, spices and some salt and gently mix with the water until combined. Lightly flour the rested monkfish, dusting off the excess. Drop portions into the batter to coat. Remove with a fork and deep fry at 180°c until golden and crisp. Dry on tissue paper.
- To make the curry mayonnaise, bring the oil and curry powder to 120°c. Leave the mixture to cool, allowing it to infuse. Gradually add the oil mixture to the beaten egg yolks and mustard, whisking continually until emulsified. Season with salt.
- To serve, place 3 dots of tomato compote and 5 dots of mayonnaise on each plate. Finish by arranging the monkfish portions on the tomato compote and decorate with micro herbs.
Find this dish and more top chef recipes in The Great British Cookbook, priced from £12
You will need
- Monkfish 1kg tail
- Micro herbs for garnish
- For the compote
- Cardamom, coriander, cumin seeds 4g of each
- Shallots 2, finely chopped
- Garlic 4 cloves, pureed
- Olive oil 50g
- Chilli 1, finely chopped
- Tomatoes 500g, peeled, seeded and chopped
- Lime 1, zest and juice
- Sugar and sherry vinegar to taste
- For the tempura
- Plain flour 50g
- Cornflour 50g
- Curry powder, tumeric, salt 3g of each
- Sparkling water 150ml, ice cold
- For the mayonnaise
- Oil 100ml, non scented
- Curry powder 10g
- Egg yolks 2
- Dijon mustard 1⁄2 tsp
Method
- The compote should be made 3 days in advance. Toast the spices in a pan, grind and sieve. Then, using a heavy based pan, sweat the shallots and garlic in the olive oil. Add the spices and cook for 5 minutes. Stir in the chilli, followed by the tomatoes and cook over a gentle heat for 1 hour or until the tomatoes have dried out. To finish, add the lime and adjust the acidity using sugar and vinegar.
- To prepare the monkfish, remove the skin and central bone, splitting the loin along the natural seams. Season well with fine salt and refrigerate for an hour. Remove, rinse in cold running water, dry with tissue paper and portion onto a clingfilm covered tray. Leave the fish to rest for 20 minutes, to bring it back to room temperature.
- For the tempura batter, sift together the flour, spices and some salt and gently mix with the water until combined. Lightly flour the rested monkfish, dusting off the excess. Drop portions into the batter to coat. Remove with a fork and deep fry at 180°c until golden and crisp. Dry on tissue paper.
- To make the curry mayonnaise, bring the oil and curry powder to 120°c. Leave the mixture to cool, allowing it to infuse. Gradually add the oil mixture to the beaten egg yolks and mustard, whisking continually until emulsified. Season with salt.
- To serve, place 3 dots of tomato compote and 5 dots of mayonnaise on each plate. Finish by arranging the monkfish portions on the tomato compote and decorate with micro herbs.
Find this dish and more top chef recipes in The Great British Cookbook, priced from £12
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