Lemongrass monkfish with aubergine mash recipe

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Serves4
SkillEasy
Preparation Time15 mins
Cooking Time1 hours
Cost RangeNot

The gentle flavours of the lemongrass work brilliantly with the rich aubergine and anchovy mash, creating an impressive fish dish

Ingredients

  • 3tbs olive oil2 sticks lemongrass, outer layers removed, finely diced
  • 1 lemon, zest and juice
  • 4 monkfish fillets, skinned

Aubergine mash:

  • 4tbs olive oil
  • 3-4 cardamom pods, crushed
  • 4 aubergines
  • 2 anchovy fillets
  • 1tsp (1 clove) garlic
  • Pinch of cumin seeds

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Method

  1. Pre-heat the oven to 200ºC/400ºC/gas 6.
  2. Mix 2tbs olive oil, the chopped lemongrass, lemon zest and juice in a bowl. Add the monkfish and leave to marinade for 30 mins.
  3. Heat the remaining oil in a frying pan. Once it's hot, add the fish and brown lightly on both sides.
  4. Transfer to a roasting tray, season well, drizzle over the remaining marinade and roast in the oven for 10-15 mins.
  5. Meanwhile, make the aubergine caviar. Pour the olive oil into a saucepan, add the crushed cardamom pods and leave to infuse over a very low heat for 30 mins. Do not allow to boil. Strain and set aside.
  6. Cut the aubergines in half lengthways, score the flesh and add a few drops of olive oil. Bake for around 45 mins, until softened. Remove the flesh with a spoon. Roughly dice with the anchovies and blend with the cardamom olive oil, Garlic and Cumin
  7. Seeds. Season well and refrigerate until cold.
  8. Serve the cooked monkfish with a spoonful of aubergine caviar.
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