Lemon Grass & Cardamom Monkfish with Aubergine Caviar

Lemon Grass & Cardamom Monkfish with Aubergine Caviar

Lemon Grass & Cardamom Monkfish with Aubergine Caviar

Ingredients
12
Monkfish marinated in lemon grass and lemon juice and served with a spiced aubergine caviar.
Ingredients
  • 3-4 Cardamom Pods , , crushed

  • 4 aubergines

  • 2 anchovy fillets

  • 1 teaspoon Garlic Cooking Paste

  • pinch Cumin Seeds

  • Schwartz Sea Salt and Black Pepper

  • 3 tablespoons olive oil

  • 2 sticks lemon grass, outer layers removed, then finely diced

  • 1 lemon, zest and juice

  • 4 monkfish fillets, skinned

  • Aubergine Caviar:

  • 4 tablespoons olive oil

Key Products

Product Information

£ 2.83/unit,26g
Cumin Seeds

Product Information

£ 1.98/unit,35g

Instructions

  • 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
  • 2 Mix 2 tbs olive oil, the chopped lemon grass, lemon zest and juice in a bowl. Add the monkfish and leave to marinade for 30 minutes.
  • 3 Heat the remaining oil in a frying pan. Once it is hot, add the fish and brown lightly on both sides. Transfer to a roasting tray, season well, drizzle over the remaining marinade and roast in the oven on the top shelf for 10-15 minutes.
  • 4 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 minutes. Do not allow to boil. Strain and set aside.
  • 5 Cut the aubergines in half lengthways, score the flesh and add a few drops of olive oil. Bake for around 45 minutes, until softened.
  • 6 Remove the flesh with a spoon. Roughly dice with the anchovies and blend with the cardamom olive oil, Garlic and Cumin Seeds. Season well and refrigerate until cold. Serve the cooked monkfish with a spoonful of aubergine caviar.
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