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Lemon Grass & Cardamom Monkfish with Aubergine Caviar
Ingredients
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3-4 Cardamom Pods , , crushed
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4 aubergines
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2 anchovy fillets
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1 teaspoon Garlic Cooking Paste
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pinch Cumin Seeds
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Schwartz Sea Salt and Black Pepper
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3 tablespoons olive oil
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2 sticks lemon grass, outer layers removed, then finely diced
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1 lemon, zest and juice
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4 monkfish fillets, skinned
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Aubergine Caviar:
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4 tablespoons olive oil
Key Products
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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