Smoked monkfish with oyster mousse and cauliflower couscous
About
Geoffrey Smeddle adds extra depth and flavour to this monkfish recipe by curing and smoking the fish before serving with a lemon and herb cauliflower couscous and rich oyster mousse. Cauliflower florets have a similar texture to couscous, so make a fantastic healthy alternative in this recipe. If unsure, ask your fishmonger to help prepare the monkfish loins for this recipe.
Type: Starter
Serves: 4
Ingredients
MONKFISH
- 1 monkfish tail, about 1.5–2kg on the bone
- 300g of sea salt flakes
OYSTER MOUSSE
- 12 oysters
- 30g of butter
- 1 banana shallot, peeled and diced
- 1 tbsp of tarragon, stalks only, roughly chopped
- 60ml of white wine
- 65ml of milk
- 65ml of cream
- 2 gelatine leaves, soaked in iced water
PICKLED CUCUMBER
- 1 cucumber
- 50ml of white wine vinegar
- 50g of sugar
- 1 star anise
- 100ml of water
CAULIFLOWER COUSCOUS
- 1 small cauliflower, green outer leaves removed
- 1 lemon, zest and juice
- 1 tsp chopped tarragon
- 1 tsp chopped chives
- 1 tbsp of olive oil
- sea salt flakes
TO SERVE
- 8 pink radishes, thinly sliced
- fronds of fresh dill
- baby salad leaves
- 2 tsp chopped chives
Method
Step 1.
Prepare the monkfish by carefully cutting the 2 loins away from the bone. Remove the skin and bloodlines and use tweezers to remove the line of cartilage that runs the length of the bloodline
Requires
- 1 monkfish tail, about 1.5–2kg on the bone
Step 2.
Spread a third of the sea salt over a large tray and lay the loins on top, making sure they don’t touch each other. Cover with the remaining sea salt and allow to cure for 9 minutes. Rinse thoroughly under cold water then pat dry with a clean tea towel
Requires
- 300g of sea salt flakes
Step 3.
Wrap each loin tightly in cling film, securing each end to form a neat sausage shape. Chill in the fridge for at least 2 hours to firm up
Step 4.
While the monkfish chills, make the oyster mousse. Place a sieve over a bowl and open the oysters, placing the oysters into the bowl and pouring the juices through the sieve so they strain into the bowl as well. Discard the shells
Requires
- 12 oysters
Step 5.
Add the butter to a medium-sized pan and gently melt. Add the diced shallot and the tarragon stalks and sweat down in the butter without colouring. Add the wine, cook until the liquid has reduced by half then add the oysters and strained juices and cook through for 1 minute
Requires
- 30g of butter
- 1 banana shallot, peeled and diced
- 1 tbsp of tarragon, stalks only, roughly chopped
- 60ml of white wine
Step 6.
Add the milk and cream and bring the mixture almost to the boil before removing from the heat. Squeeze out any excess moisture from the gelatine leaves and stir into the warm mixture until fully dissolved. Transfer to a blender and blitz until smooth
Requires
- 65ml of milk
- 65ml of cream
- 2 gelatine leaves, soaked in iced water
Step 7.
Pass the mousse through a fine sieve or chinois into a clean bowl and allow to cool. Once cold, transfer to an espuma gun with 1 gas charge, shaking thoroughly then chill until ready to serve
Step 8.
To make the cucumber balls, mix together the white wine vinegar, sugar, star anise and water in a small pan and heat through until the sugar has dissolved. Remove from the heat and cool completely
Requires
- 50ml of white wine vinegar
- 50g of sugar
- 1 star anise
- 100ml of water
Step 9.
Requires
- 1 cucumber
Step 10.
Requires
- 1 small cauliflower, green outer leaves removed
- 1 tbsp of olive oil
- sea salt flakes
- 1 lemon, zest and juice
Step 11.
Requires
- 1 tsp chopped tarragon
- 1 tsp chopped chives
Step 12.
Step 13.
Step 14.
Step 15.
- 8 pink radishes, thinly sliced
- fronds of fresh dill
- baby salad leaves
- 2 tsp chopped chives
VISIT US
The Peat Inn
Peat Inn, Near St. Andrews
Fife, Scotland
KY15 5LH
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