{"id":660,"date":"2021-11-25T16:00:01","date_gmt":"2021-11-25T16:00:01","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=660"},"modified":"2021-11-25T16:01:13","modified_gmt":"2021-11-25T16:01:13","slug":"roast-monkfish-with-cumin-and-coriander-and-aubergine-puree","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/660","title":{"rendered":"Roast Monkfish with Cumin and Coriander and Aubergine Puree"},"content":{"rendered":"\n

Simple recipe with a lightly spiced piece of monkfish on a bed of aubergine puree served with a shart, slightly spicy dressing.<\/p>Tom Kerridge<\/cite><\/blockquote>\n\n\n\n

(Originally from https:\/\/www.bbc.co.uk\/food\/recipes\/roast_monkfish_with_70770<\/a>)<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
  • 2 large\u00a0aubergines<\/li>
  • 2 tbsp\u00a0cumin\u00a0seeds<\/li>
  • 2 tbsp\u00a0coriander seeds<\/li>
  • olive oil, for frying<\/li>
  • 100ml\/3\u00bdfl oz\u00a0double cream<\/li>
  • 2\u00a0lemons, zest of 1, juice of both<\/li>
  • salt and freshly ground\u00a0black pepper<\/li>
  • 2 x 200g\/7oz\u00a0monkfish\u00a0fillets, skinned<\/li>
  • melted\u00a0butter, for basting<\/li>
  • 100g\/3\u00bdoz green\u00a0olives, pitted<\/li>
  • 1 tbsp\u00a0capers, drained<\/li>
  • 6 salted\u00a0anchovies<\/li>
  • 1 red\u00a0chilli, finely chopped<\/li>
  • 5 tbsp\u00a0olive oil<\/li>
  • \u00bd bunch fresh flatleaf\u00a0parsley, chopped<\/li>
  • celery\u00a0leaves, to garnish<\/li><\/ul>\n\n\n\n

    Method<\/h2>\n\n\n\n

    For the aubergine, preheat the oven to 180C\/350F\/Gas 4. Put the aubergines over an open flame and burn the skins. When scalded all over, place the aubergines on a baking tray and bake in the oven for 35-40 minutes, or until cooked. Remove the aubergines from the oven and leave to cool.<\/p>\n\n\n\n

    When the aubergines are cool, cut them down the middle and scoop out the creamy flesh \u2013 taking care not to pick up any of the toasted black skin. Using a sharp knife, chop the aubergine until it forms a rough pur\u00e9e. Transfer to a sieve set over a large bowl and leave to drain in the fridge overnight.<\/p>\n\n\n\n

    Toast the cumin and coriander seeds, either in a dry frying pan set over a low heat or in an oven preheated to 180C\/350F\/Gas 4 (this will take 8-10 minutes). When toasted, remove from the heat and leave to cool.<\/p>\n\n\n\n

    Blend the toasted seeds in a spice grinder to form a powder. Pass through a fine sieve to remove any bigger pieces.<\/p>\n\n\n\n

    Heat a little olive oil in a saucepan and stir in one and a half tablespoons of the toasted spice powder. Cook for 2-3 minutes. Stir in the drained aubergine and, when hot, add the double cream, lemon zest and a splash of the lemon juice and season to taste with salt and pepper. Stir through and set aside.<\/p>\n\n\n\n

    Dust the monkfish fillets in the remaining spice mixture. Heat a splash of olive oil in a non-stick frying pan set over a medium heat and cook the fillets for 6-8 minutes, turning all the time so that the spices do not burn. Remove from the pan and baste the fish in melted butter and a squeeze of lemon juice. Set aside to rest.<\/p>\n\n\n\n

    To make a dressing, finely chop the green olives, capers, anchovies and red chillies. Mix together in a large bowl with the olive oil, remaining lemon juice and chopped parsley. Season to taste with salt and pepper.<\/p>\n\n\n\n

    To serve, reheat the aubergine pur\u00e9e, if necessary, and place a spoonful on each plate. Slice the monkfish and place on top with the dressing spooned over. Garnish with the celery leaves.<\/p>\n\n\n\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    Simple recipe with a lightly spiced piece of monkfish on a bed of aubergine puree served with a sharp, slightly spicy dressing. Tom Kerridge.<\/p>\n","protected":false},"author":2,"featured_media":661,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[141,13,11,176,109],"class_list":["post-660","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-aubergine","tag-fish","tag-main","tag-monkfish","tag-spices"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/660","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=660"}],"version-history":[{"count":2,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/660\/revisions"}],"predecessor-version":[{"id":663,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/660\/revisions\/663"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/661"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=660"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=660"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=660"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}