A light dish that delivers great flavour. Our recipe contains tips and tricks to bring out every bit of flavour to make sure your investment in the fish is worth every penny.
Serves 4.Products used:
MasterClass Edgekeeper Self-Sharpening 12cm (5") Santoku Knife
MasterClass Stainless Steel 14 Litre Stockpot
MasterClass Salt or Pepper Mill (12cm) - Grey Ombré
MasterClass Soft Grip Stainless Steel Y Shaped Peeler
MasterClass Non-Stick 35cm x 25cm Baking Tray
MasterClass Professional Cooks Blowtorch
Ingredients:
4 x 6oz pieces of monkfish (off the bone)
4 tsp of tikka spice blend
4 x 10g slices of butter
1 lemon
Salt and pepper for seasoning
6 shallots
1 lime
Half a cucumber
10 mixed baby tomatoes or cherry tomatoes
1 tbsp chopped mint
1 tbsp chopped flat parsley
2 tbsp olive oil
Method:
Trim the monkfish to remove any of the sinew.
Season the fish with a little salt and pepper.
Place each portion of fish into a freezer bag.
Flavour the fish with 1 teaspoon of tikka spice per portion. Add a slice of butter to each bag along witb a squeeze of lemon juice.
Push the monkfish to the bottom of the freezer bag; then roll to remove all of the air before sealing up.
Heat a pan of water until it is simmering gently. It is important that it’s not a rapid boil as you want to gently poach the fish in the butter and spice. Cook for 10 minutes.
While the fish is cooking, slice the shallots finely, then season with a sprinkle of sea salt. The salt will help draw the moisture out of the shallots.
Place the shallots into a bowl and squeeze over the juice of 1 lime.
Ribbon the cucumber from top to bottom using a peeler and slice the tomatoes in half.
Finish the salad with the chopped herbs and a splash of olive oil.
When the fish is cooked lift the bags out and rest for 2 minutes. The fish should be just firm to the touch.
Remove the fillets from the bags and place on a baking tray. Keep the cooking juices inside the bag for the sauce.
Using a blowtorch, scorch the fish to make it look like the fish has been chargrilled.
Serve the fish on top of the salad, finish by mixing some of the cooking juices with a squeeze of lemon before spooning over the fish.
