Cured monkfish with ginger dressing
This delicate dish from Tim Barnes is bursting with flavour
Tim Barnes, head chef at Outlaw’s Fish Kitchen in Port Isaac, shares his recipe for cured monkfish with a ginger and spring onion dressing
www.outlaws.co.uk
Serves 4
- Monkfish loin 300g, skin, sinew and bone removed
- Cornish sea salt 250g
- Caster sugar 250g
- Rosemary leaves from 2 sprigs
- Fresh ginger juice 20ml (from 100g fresh ginger, peeled)
- Good extra virgin olive oil 100ml
- Good white wine vinegar 40ml
- Spring onions 2, finely sliced
- Dill 1 tbsp, freshly chopped
- Thick, natural greek style yogurt 40g
- Salt to season
- For the cure: blitz the salt, sugar and rosemary until the rosemary is finely chopped.
- Coat the monkfish loin in the cure and leave for 2 hours in the fridge.
- Wash the cure off under cold running water. Pat dry and leave in the fridge uncovered to dry for 15 minutes before wrapping tightly in clingfilm and forming a cylinder by rolling both ends of the clingfilm.
- Freeze for 12 hours to set firm.
- Allow the cured monkfish to defrost for 10 minutes, unwrap the clingfilm, then finely slice with a very sharp knife or food slicer. Lay the slices on cold plates overlapping each slice slightly until the plate is covered.
- To make the dressing: blitz the freshly peeled ginger for 30 seconds. Squeeze all of the pulp and juice through some muslin cloth, so you are left with ginger juice.
- Mix the ginger juice, olive oil and white wine vinegar in a bowl to combine. Add a small pinch of salt to season if required. Give a vigorous whisk just before serving, add the spring onions and dill.
- Spoon the dressing over the monkfish slices, coating all of the fish.
- Pipe or spoon some of the yogurt over to finish.
Supported by
You will need
- Monkfish loin 300g, skin, sinew and bone removed
- Cornish sea salt 250g
- Caster sugar 250g
- Rosemary leaves from 2 sprigs
- Fresh ginger juice 20ml (from 100g fresh ginger, peeled)
- Good extra virgin olive oil 100ml
- Good white wine vinegar 40ml
- Spring onions 2, finely sliced
- Dill 1 tbsp, freshly chopped
- Thick, natural greek style yogurt 40g
- Salt to season
Method
- For the cure: blitz the salt, sugar and rosemary until the rosemary is finely chopped.
- Coat the monkfish loin in the cure and leave for 2 hours in the fridge.
- Wash the cure off under cold running water. Pat dry and leave in the fridge uncovered to dry for 15 minutes before wrapping tightly in clingfilm and forming a cylinder by rolling both ends of the clingfilm.
- Freeze for 12 hours to set firm.
- Allow the cured monkfish to defrost for 10 minutes, unwrap the clingfilm, then finely slice with a very sharp knife or food slicer. Lay the slices on cold plates overlapping each slice slightly until the plate is covered.
- To make the dressing: blitz the freshly peeled ginger for 30 seconds. Squeeze all of the pulp and juice through some muslin cloth, so you are left with ginger juice.
- Mix the ginger juice, olive oil and white wine vinegar in a bowl to combine. Add a small pinch of salt to season if required. Give a vigorous whisk just before serving, add the spring onions and dill.
- Spoon the dressing over the monkfish slices, coating all of the fish.
- Pipe or spoon some of the yogurt over to finish.
You may also like
