Monkfish tail with blackened spices, cracked wheat and lightly spiced mussels
Item 1 of 1
- medium
- 4
- 2 hours
Marcus Eaves' spiced monkfish recipe offers a masterclass in pairing warming spices with seafood. The monkfish is lightly salted and rested before being coated in the black curry powder and cooked in the oven. The shellfish stock is best made from cooked mussels, alternatively, use clam juice or good quality fish stock. Ensure to taste for salt levels before adding to the sauce.
First published in 2015
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Ingredients
Metric
Imperial
Monkfish tail
- 1 monkfish tail, 800-900g
- 2 tbsp of black curry powder
- coarse sea salt
Cracked wheat
- 200g of cracked wheat
- 1/2 tsp cumin seeds
- 1/2 shallot, finely diced
- 1 sprig of thyme
- 1 sprig of marjoram
- 1 bay leaf
- 1/2 garlic clove
- 1 tsp apricot, chopped
- 3 tsp sultanas
- 1 tsp ras el hanout
- 400g of white chicken stock
- coriander, chopped
- mint leaves, chopped
- olive oil
Mussel cream sauce
- 1/2 shallot, finely diced
- 1/2 fennel bulb, finely diced
- 1/2 tsp ras el hanout
- 1/2 tsp curry powder
- 1 pinch of saffron
- 1/2 tbsp of tomato paste
- 150ml of shellfish stock, mussels
- 110ml of double cream
- 10ml of yoghurt
- 1 lemon
- olive oil
Butternut squash purée
- 100g of butternut squash
- 10g of butter
- 1 tbsp of curry powder
- 100ml of chicken stock
- 20ml of double cream
Broccoli
SAVE RECIPE
Equipment
- Muslin cloth
- Blender
- Fine strainer
Method
1
To prepare the monkfish, fillet and skin the tail. Salt the monkfish by liberally sprinkling with coarse sea salt until completely covered. Place on a tray and leave to sit for 6 minutes
- 1 monkfish tail, 800-900g
- coarse sea salt
2
Wash off the excess sea salt, wrap the fish in a kitchen cloth and store in the fridge for 6 hours. Portion when needed
3
For the cracked wheat, heat a thin film of olive oil in a medium saucepan over a moderate heat. Add the cumin, shallot, thyme, marjoram, bay and garlic and sweat until soft and aromatic
- olive oil
- 1/2 tsp cumin seeds
- 1/2 shallot, finely diced
- 1 sprig of thyme
- 1 bay leaf
- 1/2 garlic clove
- 1 sprig of marjoram
4
Add the apricots and sultanas and cook for 2 minutes, then add the ras el hanout. Cook for a further 2 minutes until lightly golden
- 1 tsp apricot, chopped
- 3 tsp sultanas
- 1 tsp ras el hanout
5
In a separate saucepan, bring the chicken stock to the boil and remove from the heat. Add the cracked wheat to the sultana and ras el hanout mix and increase the heat until the wheat turns slightly golden in colour. Pour over the boiling chicken stock, mix well and cover the pan with cling film
- 400g of white chicken stock
- 200g of cracked wheat
6
Leave to rest for 20 minutes in a warm place, then run a fork through the mix until fluffy and well combined. Refrigerate until required
7
For the mussel cream sauce, add a thin film of olive oil to a medium saucepan placed over a medium heat. Once hot, sweat the vegetables, ras el hanout, saffron and curry powder. Add the tomato paste and cook out for 10-15 minutes, stirring every 30 seconds. Reduce the heat if the mix is catching on the base of the pan
- 1/2 shallot, finely diced
- 1/2 fennel bulb, finely diced
- 1/2 tsp ras el hanout
- 1/2 tsp curry powder
- 1/2 tbsp of tomato paste
- 1 pinch of saffron
- olive oil
8
Add the fish or mussel stock and cook until reduced by half, then add the cream and simmer for 5 minutes
- 150ml of shellfish stock, mussels
- 110ml of double cream
10
For the purée, cut the butternut squash into a medium-sized chunks and place into a saucepan with the butter and curry powder. Place a lid on top and allow the contents of the pan to sweat on a low-medium heat until soft, approximately 15-20 minutes
- 100g of butternut squash
- 10g of butter
- 1 tbsp of curry powder
11
Remove the lid, add the chicken stock and double cream and cook for an additional 2 minutes, then transfer to a blender. Blitz until very smooth, pass through a fine strainer and season with salt to taste. Set aside until ready to reheat
- 100ml of chicken stock
- 20ml of double cream
12
Preheat the oven to 180°C/gas mark 4
13
To cook the monkfish, coat the fish in the black curry powder and place in the oven for 6-8 minutes, or until firm. Leave to rest for 4 minutes before slicing
- 2 tbsp of black curry powder
14
Place the cracked wheat in a non-stick pan and heat up before stirring in the chopped coriander and mint
- coriander, chopped
- mint leaves, chopped
15
Lightly cook the broccoli in salted boiling water until tender, approximately 2-3 minutes. Strain and keep warm
16
Divide the warm cracked wheat mixture between 4 plates, or 2 for slightly larger portions. Reheat the butternut squash purée and place 2 dollops on either side
17
Place the monkfish on top, followed by the broccoli and sauce. Serve immediately
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