Pan fried monkfish

Each time we arrive in the country, at Hugo’s mom’s house, she has already done a lot of shopping and has already selected special ingredients for our weekend all together. Hugo loves to arrive, check out the ingredients, then create a menu for everyone based on what he has available to work with!

The last time we arrive in Friaucourt, we had monkfish, an awesome spice collection, and gorgeous vegetables fresh from the garden to create with. Here’s the result!

For the Indian spiced monkfish :

(For 4 people)

Ingredients :

• 1 monkfish
• 2 tablespoons of double cream
• 4 pods of organic cardamom
• 1 teaspoon of organic fennel seeds
• The zest of 1 lime
• 5g of unsalted butter
• Salt and pepper

Steps to create to perfection :

1. Preheat the oven to 130°C / 265°F.
2. Remove skin from the fish.
3. Remove the backbone of the fish by slicing each side of the backbone.
4. Grind the pods of cardamom and fennel seeds in a mortar until you have a powder.
5. Heat olive oil and butter in a frying pan.
6. Put the monkfish in the pan and cook on medium heat for 6 minutes on each side, spoon olive oil and butter over the fish while it’s cooking to retain moisture.
7. Season with salt and pepper.
8. Mix the lime zest and the double cream in a bowl.
9. Remove pan from heat.
10. Pour the lime cream over the fish.
11. Add the spices and put in the oven for 15 minutes.
12. Spoon the cream over the fish and serve.

For the garden salad :

Ingredients :

• 10 red cherry tomatoes
• 10 orange cherry tomatoes
• 4 green tomatoes
• 1 carrot
• 1 pink lady apple
• ½ lemon
• 8 radishes
• 150g of lettuce (we used mache salad)
• Vinaigrette (mustard, French sherry wine vinegar from Xeres, olive oil, salt and pepper)

Steps to create to perfection :

 

1. Wash the vegetables.
2. Put the lettuce in a bowl.
3. Cut the cherry tomatoes in halves and add to bowl.
4. Cut the green tomatoes into 8 parts and add to bowl.
5. Cut the apple into 1 inch squares. Rub lemon on all sides of each apple square (to keep from browning and because it’s tasty too 🙂 ) and add the squares to the bowl.
6. Thinly slice radishes and add to bowl.
7. Peel the carrot, thinly slice and add to the bowl.
8. Add the vinaigrette 15 minutes before serving.

We paired this beautiful meal with a bottle of Chablis La Colombe (2013).

Enjoy! ♥

A + H