Thanks to The Hoste in Burnham Market for the first of our regular recipe features.
MOROCCAN SPICED MONKFISH AND CREVETTES
Serves 4
Ingredients
2 tails monkfish 8 cooked and peeled crevettes 1 aubergine diced 1 bunch spring onions finely sliced 1 pkt mange tout finely shredded 2 heads of fennel finely shredded 1 large white onion finely sliced 1 tsp ras el hanout 1 tsp ground cumin 1 tsp ground coriander Splash sesame oil 2 tsp turmeric 500ml fish stock 250ml cream
Preserved lemon cous cous
250g cooked cous cous 1 tbsp preserved lemon paste 1⁄2 bunch fresh coriander chopped Zest and juice of 1 lemon Seasoning
Pre heat oven to 175oc
Method
Place the fish stock in a pan and allow to reduce down to a glaze. Finish with the cream. Sauté the onion and fennel, add the ras el hanout, cumin, coriander and half the turmeric. Sprinkle the aubergine with salt and remaining turmeric. Heat a wok add sesame oil and aubergines, fry for 6 minutes until aubergines have coloured. Finish in the oven at 175oc for 10 minutes.
For the preserved lemon cous cous
Mix the pre cooked cous cous with the preserved lemon paste, coriander and zest and juice of the lemon. Season to taste.
To plate and serve
Sear the monkfish, place into the cream sauce, along with the fennel and onion into a pan, add the monkfish, crevettes and aubergines, bring to the boil and simmer until cooked through. Heat up the cous cous, place into a bowl, spoon in the monkfish stew. Garnish with spring onions, mange tout and the remaining coriander. Season to taste and serve.
