Monkfish with Chorizo Crust and Spiced Beans

Posted by on Oct 9, 2012 in fish recipe | 0 comments

Monkfish with Chorizo Crust and Spiced Beans

Recipe adapted from Chef Marcus Wareing: GreatBritishChefs.com. Serves 4.

 

INGREDIENTS

Chorizo crust:

1 garlic clove, peeled & crushed

1/2 tsp smoked paprika

pinch of salt

2 slices brown bread, crusts removed

1 tsp unsalted butter

4 oz chorizo, skin removed / thinly sliced

1 oz blanched almonds

 

Monkfish:

4 pc. monkfish, approx. 4 oz. each

2 tbsp vegetable oil

1 tbsp unsalted butter

 

Spiced beans:

6 oz. navy beans, canned or if fresh, soaked and drained overnight

1 carrot, peeled

1 onion, peeled & halved

1 celery stick

1/4 bunch thyme

1 cup vegetable stock

1 tbsp vegetable oil

1 onion, peeled & sliced

2 garlic cloves, peeled & crushed

3 tbsp of tomato purée

1 tsp ground turmeric

1 tsp smoked paprika

1 tsp ground cumin

1 tbsp vegetable oil

big handful cherry tomatoes

1/2 tsp of salt

1/2 tsp coarsely ground black pepper

1/4 bunch fresh parsley, chopped

METHOD

  1. Place all ingredients for the chorizo crust i a food processor and whizz until a paste has formed
  2. On a piece of plastic wrap, spread 1/4 of the crust mix over a piece of monkfish. Roll up the plastic until it forms a sausage; tie ends & put in the fridge. Repeat with remaining fish.
  3. Place drained beans in a saucepan with the carrot, halved onion, celery and thyme. Add the stock. Add cold water to cover and bring to a gentle simmer; cook 15-20 minutes until beans are soft. Strain, reserving liquid.
  4. Heat 1 tbsp vegetable oil in a saute pan over med-high. Add sliced onion and garlic and cook until soft. Add tomato purée, turmeric, paprika & cumin.
  5. In another pan, heat remaining oil until smoking, toss in the cherry tomatoes with the salt & pepper for a few minutes. Add beans to the tomato purée mixture with the reserved cooking stock and simmer, then add cherry tomato mixture to that.
  6. To cook the fish, heat oil in a non-stick pan over a moderate heat. Unwrap fish & place in the pan; brown lightly all over, then add butter and continue cooking for 5 minutes, or until fish is cooked through. Add chopped parsley to the beans & serve with the monkfish.