BBQ Monkfish Tail with Cafe de paris butter
Vegetables - Broad beans & Asparagus (Austen’s of Rochester)
Wine - Errazuriz Wild Fermented Chardonnay (Dickens house wine emporium)
Recipe kindly donated by Joe Rozier, Operations manager at The Mariners, Rock, Cornwall.
Seves 2
Ingredients:
- 2 × 500g Monkfish Tails, skinned.
- 1 x Bunch Asparagus
- 500g broad beans in their pods.
- 250 soft butter
- 3 petals of roasted red pepper diced fine
- 1 tbsp curry powder (Mild)
- 5g Chopped thyme
- 20g Chopped parsley
- 2 lemons zest
- 1 Tsp English mustard
- 1 tbsp Worchester sauce
- 35g fine cappers ( chopped);
- 2 tbsp Dijon mustard
- 1 shallot diced and cooked in 100mp brandy
- 2 cloves of garlic microplanned
- Olive oil
- Salt & Pepper (to taste)
Method :
For the Monkfish :
1. Season the monkfish with sea salt and leave uncovered on a wire rack in the fridge for 2-3 hours.
2. Pat dry, and massage with curry powder. Brush in browned butter - then onto a hot grill - keep brushing and turn after 3 minutes and then bake in an oven at 160 until reaches 46 degrees and let it rest.
For the Butter:
1. Soften butter, zest 2 lemons into
2. Cook shallots nice and slow in brandy and lemon juice
3. Dice red pepper, micropane garlic
4. Chop thyme and parsley
5.Mix all together, heat and pour over the monkfish on a plate and serve