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Cornish Monk Fish 160g


    Supplied By: Chamberlain & Thelwell

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    Cornish Monk Fish 160g

    Monkfish have a mild taste and texture similar to lobster to the extent that they are sometimes called “the poor man’s lobster.” The meat is firm dense and boneless.

    Weights: All weights are +/- 10%

    Pan-Fried Monkfish

    with roast cauliflower, Romanesco and cauliflower puree


    For the Dish

    2 x 160g Monkfish Portion

    2 Romanesco

    1 Head of cauliflower

    2 small handful of kale butter to cook


    For the Cauliflower Puree

    200g cauliflower

    1tsp English Mustard

    1tsp turmeric

    20g unsalted butter

    100ml milk


    To Serve

    2 handful of almonds

    Radicchio leaves

    Olive oil

    Lemon juice

    Salt and pepper


    To prepare the vegetables, cut both the Romanesco and cauliflower into walnut-sized florets. Wash and leave to drain in a colander. Heat a wide pan with enough butter to evenly cover the bottom. Add the vegetables, cooking one then the other. Season, cover with a lid, checking with a sharp, pointed knife every 15minutes or so. Add splashes of water when there is none so not to burn them. When cooked, remove from the pan and set aside to serve.


    To cook the fish, bring to room temperature first. Heat another pan with olive oil to just below smoking point. Dry the fish and add to the pan. Roll it continuously until it is golden brown all over. Remove the fish and let the pan cool slightly off the heat. Add a knob of butter and return the fish to the pan. Baste until cooked, controlling the heat so as not to burn the butter. Add another knob of butter if needed, check the fish cooked with a temperature probe. It should be just hot to touch, about 40C. finish with lemon juice and sea salt.


    Wash the kale well and rip into bite sized pieces. Heat a pan with olive oil until smoking hot. Add the kale, salt and a splash of water, then cover with a lid and cook until tender.


    To prepare the cauliflower puree, melt the butter in a pan, chop the cauliflower and add it to the butter, cover with a lid. Cook on a low heat until tender. Remove the lid, add the mustard and turmeric, then cook until all of the liquid has evaporated. Add the milk, bring to the boil. Season and pass through a fine sieve.


    To serve, to almonds in an oven at 160C until golden brown, leave it cool. Rip the radicchio int bite sized pieces, dress with olive oil, lemon juice, salt and pepper.


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