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Monday, 10 October 2011

North African Monkfish

This isn’t very authentic but it tastes great – it uses a few spice blends that are easy to track down on the internet and are great because they add so much to fish and other things.

·         Monkfish tail – about 200g per person
·         Easy cook cous-cous
·         Veg of your choice (see method)
·         Sultanas
·         Za’atar spice blend (I like Steenbergs)
·         Ras al Hanout spice blend

Method
Sprinkle the monkfish with salt and za’atar, roll tightly in clingfilm (into a sausage shape) and set aside for half a hour.
Mix the sultanas and Ras al Hanout with the cous-cous and make according to instructions (use a chicken or a veg stock cube instead of just water) , once cooked strain and stir a small knob of butter and the veg through it.
The veg is really up to your own preference but carrot, peas, spring onion, courgette, green beans, corn, pomegranate seeds, preserved lemon all work, cut them into bite-sized pieces and cook as appropriate.
Heat oil in a pan over a medium-high heat and then sear the monkfish on all sides to give a nice golden crust and then put it into a 180 degree oven for 8 minutes before serving with the jewelled cous-cous.

If you want to posh this up for a dinner party, take the sultanas out of the cous-cous and rehydrate them in a little veg stock and puree, add some harissa paste (to taste) and puree again into a nice, spicy sauce.

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