Monk Fish Stuffed with Pine Nuts and Passion Fruit Preserve Recipes

Monk Fish Stuffed with Pine Nuts and Passion Fruit Preserve Recipes

MONKFISH

4 monkfish fillets, each weighing 250g 12 smoked streaky bacon slices

1 knob of unsalted butter

2 tbsp of olive oil

8 sage leaves

Cornish sea salt

STUFFING

2 onions, chopped

1 garlic clove, chopped

20g of unsalted butter

2 tbsp Akaka Falls Farm’s Passion Fruit Preserve

300g of sausage meat

1 egg

1 lemon, zested

3 tsp sage, chopped

50g of dried cranberries

30g of pine nuts, toasted

3 tbsp of breadcrumbs

Cornish sea salt

pepper

ORANGE AND THYME DRESSING

250g of unsalted butter

2 sprigs of fresh thyme

1 orange, zested

100ml of red wine

50ml of port

50ml of red wine vinegar

2 shallots, chopped

1 pinch of sugar

100g of cranberries

1 garlic clove, chopped

2 sprigs of fresh thyme, chopped

20g of pine nuts

Cornish sea salt

pepper

1 garlic clove

GARNISH

2 Maris Piper potatoes

36 Brussels sprouts

10 chestnuts, roasted and peeled

3 tbsp of rapeseed oil

2 tbsp of sage, chopped

2 knobs of unsalted butter

Cornish sea salt

pepper

Start with the stuffing, cook the onions and garlic in the butter until softened.  Allow to cool. Mix in the sausage meat. Add the egg, lemon zest, sage,  cranberries, pine nuts, breadcrumbs and  passion fruit preserve. Check for seasoning and adjust accordingly. Chill until needed. Clean and make a hole for the stuffing, insert the tip of a sharp knife through  the center of the fish down its length, making sure not to cut through the  outside.

Use the knife blade to make a pocket in the fish then push the stuffing into the  monkfish. Remove the rind from the bacon and then wrap the bacon around  the fish.

Lay each piece of monkfish onto a piece of cling film long enough to tie at  each end. Wrap the fish tightly – they will be immersed in water – and knot the  ends. Chill.

To make the dressing, heat the butter, garlic and the thyme together until the  butter starts to turn brown. Remove from the heat, add the orange zest and  leave the butter to cool and separate.

Pour off the clear butter and discard the remaining buttermilk and flavorings. In a separate pan, reduce the wine, port, vinegar, shallots and sugar until the  mixture is syrupy. Mix the syrup and the butter together and add the  cranberries, chopped garlic, thyme and pine nuts.

Bring back to a simmer for a minute to soften the cranberries. Season with salt  and pepper. Keep warm.

To make the garnish, dice the potato into 1cm cubes and cook in simmering  water for 5 minutes or until just tender, then drain thoroughly. Trim and blanch the Brussels sprouts and chop the chestnuts. Heat a sauté  pan and add some oil. When the oil is hot add the potatoes and start to color  all over.

After 1 minute, add the sprouts and continue to cook. When the potatoes and  sprouts are golden add the chestnuts, sage and a knob of butter. Season and  drain off any excess butter. Keep warm.

To cook the fish, bring a large pan of water to the simmer. Place the fish, still in the  cling film casing, into the water and simmer for 15 minutes. Remove from the  water and rest for 5 minutes.

Put a non-stick pan onto the heat and add a little oil. Cut the fish out of the cling  film, reserving the juices for the dressing. Add the fish to the pan, season with salt  and color until golden .

Finish with a knob of butter and a few sage leaves. Remove from the pan and  drain off any excess butter. Add the juices from the fish to the dressing To plate, spoon the vegetable garnish onto four warm plates in equal portions.  Slice each piece of monkfish into 3 pieces and lay these on top, and spoon over  the warm dressing

chef-charbel-aoun

Charbel Aoun

A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin, Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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