Lemongrass monkfish with aubergine mash recipe

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

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.