Monkfish and Cauliflower
Monkfish with Cauliflower. This has cauliflower puree and a cauliflower teriyaki crumb and it is absolutely delicious!
Ingredients
- 2 small cauliflowers, chopped into small florets
- Salt and pepper
- 2 x 200g monkfish
- 150g butter
- A few cauliflower leaves
Teriyaki
- 100mls soy sauce
- 100g caster sugar
- 25g mirin
- 1 knob ginger grated
Sauce
- 300ml chicken stock
- 150ml coconut milk
- 1 knob of ginger, grated
- 1 lemongrass, sliced
To serve
- Coriander oil
- Micro coriander
Method
- Preheat the oven to 200C
- Heat a large fry pan until it’s hot, then add the butter. When it’s foaming, add the monkfish and season. Cook for 2 to 3 minutes, then flip over, add the cauliflower leaves and pop in the oven for 5 to 6 minutes.
- Blitz one of the cauliflowers to a fine crumb. Then, heat all of the teriyaki ingredients in a saucepan. When the sugar is dissolved, take it off the heat, pour over the cauliflower crumb and mix together.
- Meanwhile, to make the puree – pop the remaining cauliflower into a pan, cover in water, cook until soft, drain, and pop into the food processor. Blitz until it’s smooth, heat 100g of butter until it is nut brown, add the butter to the blitzed cauliflower, and stir through.
- For the sauce, pop all of its ingredients into a pan, bring to the boil, and then blitz until smooth.
- To finish, pop the fish onto plates, top with the teriyaki crumb, spoon over the sauce / juices from the pan, and add a spoonful of the puree alongside. Finish with herb oil and micro coriander.
Ingredients
- 2 small cauliflowers, chopped into small florets
- Salt and pepper
- 2 x 200g monkfish
- 150g butter
- A few cauliflower leaves
Teriyaki
- 100mls soy sauce
- 100g caster sugar
- 25g mirin
- 1 knob ginger grated
Sauce
- 300ml chicken stock
- 150ml coconut milk
- 1 knob of ginger, grated
- 1 lemongrass, sliced
To serve
- Coriander oil
- Micro coriander
Method
- Preheat the oven to 200C
- Heat a large fry pan until it’s hot, then add the butter. When it’s foaming, add the monkfish and season. Cook for 2 to 3 minutes, then flip over, add the cauliflower leaves and pop in the oven for 5 to 6 minutes.
- Blitz one of the cauliflowers to a fine crumb. Then, heat all of the teriyaki ingredients in a saucepan. When the sugar is dissolved, take it off the heat, pour over the cauliflower crumb and mix together.
- Meanwhile, to make the puree – pop the remaining cauliflower into a pan, cover in water, cook until soft, drain, and pop into the food processor. Blitz until it’s smooth, heat 100g of butter until it is nut brown, add the butter to the blitzed cauliflower, and stir through.
- For the sauce, pop all of its ingredients into a pan, bring to the boil, and then blitz until smooth.
- To finish, pop the fish onto plates, top with the teriyaki crumb, spoon over the sauce / juices from the pan, and add a spoonful of the puree alongside. Finish with herb oil and micro coriander.
