Tikka Poached Monkfish with a Cucumber, Mint and Shallot Salad

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Tikka Poached Monkfish with a Cucumber, Mint and Shallot Salad
Serves 4

Ingredients

4 6oz pieces of monkfish (off the bone)

4 tsp of tikka spice blend (check our recipe)

40g slices of butter 

1 lemon 

salt and pepper for seasoning the fish 

To make the dry spice mix:


1 tsp ground coriander

1 tsp ground cumin1

tsp garamasala

1 tsp ground ginger

1 tsp paprika

2 tsp turmeric

1 tsp salt

1 tsp ground pepper

1/2 tsp chilli powder

2 tsp garlic powder

1 tsp onion powder

This spice will make twice the amount needed so it's perfect for keeping in a Homemade preserving jar and putting in the cupboard for next time.



For the salad: 

6 shallots 

1 lime 

1/2 a cucumber 

1 tbsp of black onion seeds 

1 tbsp of chopped mint 

1 tbsp of chopped flat parsley 

1 tbsp of chopped coriander 

2 tbsp of olive oil 

Here's how 

Trim the monk fish to remove any of the sinew.

Season the monk with a little salt and pepper all over the fillets.

Place each portion of fish into a freezer bag.

Flavour the fish with 1 teaspoon of tikka spice for each portion.

Put the monk fish into the bottom of the freezer bag then add a slice of butter to each bag and a squeeze of lemon juice. 

Roll up the freezer bag to remove all the air before sealing up. 

Heat a pan of water to a gentle simmer, it's important that it's not a rapid boil as you want to gently poach the fish in the butter and spice. 

The fish should only take 10 minutes to cook, just enough time to make the salad to complete the dish. 

While the fish is cooking, slice the shallots as finely as possible, then season with a sprinkle of sea salt (about 1/4 teaspoon should be enough).

The salt will help draw the moisture out of the shallots and let the lime juice in. 

Place the shallots into a mixing bowl and squeeze over the juice of 1 lime. 

Cut the cucumber down the middle and using a teaspoon, scrape out the centre as that part of the cucumber is full of water and it will dilute the flavour of our salad. 

Slice the cucumber into 1/2cm slices and add to the salad. 

Finish the salad with the chopped herbs and a splash of olive oil to bring the whole dish together. 

When the fish has had 10 minutes cooking time, lift the bags out and rest for 2 minutes the fish should be just firm to the touch.

Remove the fish fillets and place on a baking tray, make sure you keep the cooking juices from the bag as there are bags of flavour in there and that's nature's perfect sauce for your dish. 

Using a simple kitchen blow torch, scorch the fish to make it look chargrilled. 

Cooking the fish this way means that you get the char grilled look and taste but the benefit of a gentle cook in the bag. Best of both worlds !!! 

Serve the fish on top of the salad, then finish the dish by mixing a little of the cooking juices with a squeeze of lemon before spooning over the fish.