- 4 Monkfish Tails
- 2 Tablespoons Tandoori Powder (available from Asian Speciality Foodstores)
- 2 Sweet Potatoes
- 5 Pig Trotters
- 200g Spinach
- 2 Shallots
- 1 Clove Garlic
- 2 Granny Smith Apples
- 250g Cumin Seeds
- 250ml Fish Stock
- Coriander Cress
- 4g lecithin
Tandoori Roast Monkfish – Pigs trotter Nuggets and Scratching, Sweet Potato, Apple and Cumin
Steven Smith
13th February 2012
Tandoori Roast Monkfish – Pigs trotter Nuggets and Scratching, Sweet Potato, Apple and Cumin
Serves 4
Ingredients
Method
Trim and clean monkfish tails and dust evenly with tandoori powder. Roll into cylinders and poach at 58C for 20 minutes, then roast until golden.
Bake sweet potatoes in tin foil until soft and caramelised, then scoop potato flesh out and puree until smooth.
Braise pig’s trotters in water for 4 hours with aromats. When cooked pick down and dice. Reduce cooking liqueur by half, sweat and dice shallot, garlic and cold trotters. Add cooking liqueur and reduce until sticky. Finish with chiffonade and raw spinach. Check seasoning. Press into half gastro tray press? When cooked, dice and breadcrumb then deep fry until golden.
Cumin Sauce
Toast cumin seeds to release naturally and then add fish stock. Reduce by half, then add milk and bring to boil. Add lecithin and adjust seasoning. Keep warm.
To serve
Roast monkfish and deep fry trotters. Serve with sweet potato puree, raw apple and coriander salad. Finish with aerated cumin sauce for lightness of eat.
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