Roasted Monkfish Tail with Blackened Spices, Cracked Wheat and Lightly Spiced Mussels

Kevin Bonus

Kevin Bonus

14th July 2014

Roasted Monkfish Tail with Blackened Spices, Cracked Wheat and Lightly Spiced Mussels

A Roasted Monkfish Tail with Blackened Spices, Cracked Wheat and Lightly Spiced Mussels recipe by Kevin Bonus.

Ingredients

  • Monkfish:
  • 1x2k Monkfish Tail
  • Broccoli
  • Cracked Wheat:
  • Olive oil
  • Shallot ½ (finely diced)
  • Thyme sprig 1
  • Marjoram sprig 1
  • Bayleaf 1
  • Garlic clove 1/2
  • Cumin seeds 1/2 tsp
  • Apricots 3 tsp
  • Sultanas or golden raisons 3sp
  • Raz el hanout 1tsp
  • Cracked wheat 200g
  • White chicken stock 400g
  • Mussel Cream Sauce:
  • 1/2 Shallots (chopped)
  • 1/2 Fennel (chopped)
  • 1/2 tsp curry powder
  • 1/2 tsp Ras el Hanout
  • Pinch Saffron
  • 1/2 TBSP tomato paste
  • 150ml mussel stock
  • 10ml yogurt
  • 110ml double cream
  • 1 lemon

Method

Monkfish:
Fillet and skin the monkfish.
Salt the monkfish using coarse sea salt for 6 min.
Wash off the excess sea salt and wrap the fish in a kitchen cloth for 6 hours.
Store in the fridge and portion when needed.
To cook the monkfish coat the fish in the blackened spices and place in the oven @180 degrees for 6-8 minutes or until firm.
Rest for 4 min, slice and serve.
Broccoli:
Lightly poach the broccoli in boiling salted water until tender and serve at the last minute.
Cracked Wheat:
Sweat off cumin, shallot, thyme, bay, garlic until they are soft.
Add apricots and raisons and cook for 2 mins.
Add the raz el hanout cook for 2 mins until slightly golden.
Add cracked wheat, place on a higher heat until the wheat turns slightly golden in color.
Pour over boiling chicken stock, mix well, and cover with cling film
Leave to rest for 20 mins above in a warm place.
Run a fork through the mix and store in fridge.
Heat in a non stick pan and finish using chopped coriander and mint.
Mussel Cream Sauce:
Sweat down vegetables, raz el hanout and curry powder, add tomato paste and cook out for 10-15 minutes.
Add the stock and reduce by half.
Add cream and simmer for 5min.
Add yoghurt and bring to boil.
Add lemon juice and seasoning.
Pass through a fine sieve followed by a muslin cloth.
To Assemble:
Place two small piles of cracked wheat onto the plate positioning the monkfish on top.
Add the broccoli and sauce around the outside of the fish.