Caramelised Monkfish with Carrot & Pickles

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KACHEN
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0
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Artistic gourmet dish on black plate with vegetables.
Artistic gourmet dish on black plate with vegetables.
Les Roses (CASINO2OOO)

Caramelised Monkfish Tail with Carrot Pulp, Green Aniseed & Vegetable Pickles by Les Roses

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Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main
Cuisine: French
Ingredients Method Notes

Ingredients
  

For the fish
  • 1 monkfish tail 1.8–2 kg
  • 500 g carrot
  • 10 g green aniseed
  • 200 g vegetable stock
  • 300 g Kadaïf noodles fine Turkish noodles
  • Sesame oil
  • 50 g semi-salted butter
For the pickles
  • 1 l water
  • 60 g white spirit vinegar
  • 80 g sugar
  • 2 star anise
  • 3 g peppercorns
  • 3 g fennel seeds
  • 3 g mustard seeds
  • Thyme and bay leaf
  • Assorted vegetables for pickles carrots, onions, cauliflower, fennel…

Method
 

  1. Prepare the pickles: Cut the vegetables into thin strips. Combine all the pickle ingredients and bring to the boil. Pour the hot mixture over the vegetables and leave to marinate in the fridge for at least 24 hours.
  2. Prepare the carrot purée: Peel and wash the carrots, then cook them in vegetable stock with the green aniseed. Once cooked, blend with the butter until smooth.
  3. Prepare the Kadaïf base: Mix the Kadaïf noodles with a dash of sesame oil. Season with salt and pepper. Place in a mould of your choice without pressing too much and bake in the oven at 180°C until golden.
  4. Cook the monkfish: Just before serving, caramelise the monkfish portions in a very hot non-stick pan. Finish cooking with a knob of butter — the centre should remain pearly (3–4 minutes).
  5. To serve: Arrange on a plate: the Kadaïf noodles, a spoonful of carrot purée with green aniseed, the drained vegetable pickles, and finally the caramelised monkfish.

Notes

Recipe : CASINO2OOO

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