In this recipe, Josh Eggleton matches the robust texture of monkfish with a complex vindaloo spice mix. You can use a ready made mix for this vindaloo monkfish recipe, but creating your own spice blends at home is both rewarding and results in a much more nuanced and complex flavour profile for the dish.
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
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First make the vindaloo spice mix. Place all of the spices into a dry frying pan and lightly toast until aromatic. Rub the monkfish tail in the spices, ensuring you get an even coating all over. Place in the fridge to marinate while you complete the other elements of the dish
2 tsp turmeric
2 tsp cinnamon
1 tsp ground cloves
1 tsp black pepper
1 tsp cayenne pepper
2 tsp chilli powder
1 tsp garam masala
1 tsp mustard powder
2 tsp paprika
800g of monkfish tail, cleaned
Preheat the oven to 180°C/gas mark 4
Wrap 500g of the beetroot, plus the 2 beetroot to make the wedges in foil along with a little sea salt. Roast in the oven for an hour and a half, or until tender
500g of beetroot
While the beetroot is roasting, remove the corn from the husk and cut into 8 3cm discs. The cob can be quite tough so take care not to slip with the knife. Blanch the corn in heavily salted boiling water for 4 minutes, then refresh in cold water and set aside
2 corn on the cob
Prepare 3 bowls containing flour, lightly whisked egg and milk and breadcrumbs. Pane the monkfish cheeks by dipping the cheeks in the flour, then the egg and then the breadcrumbs. Lightly season all 3 components beforehand
100g of flour
100ml of milk
100g of breadcrumbs
4 monkfish cheeks, cleaned
Cook the popping corn in a small pan with 1 teaspoon of vegetable oil with the lid on. Season with a little salt and set aside
20g of popping corn
1 tsp vegetable oil
When the beetroot is cooked, remove from the oven, allow to cool a little and peel. Cut 2 of the beetroot into wedges and set aside. Cut the rest of the cooked beetroot into a 2cm dice and place in a saucepan with the 50g of butter
50g of butter
Peel and juice the 500g of uncooked beetroot, pour the juice into the pan and bring to the boil. Cook for 10 minutes then transfer to a blender. Season with salt and white pepper and blitz until smooth. Once cool, store in the fridge until ready to serve
500g of beetroot
Preheat the oven to 180°C/gas mark 4. Remove the monkfish from the fridge 10 minutes before cooking and season with sea salt. Meanwhile, heat a non-stick, oven-proof frying pan
Line the pan with a splash of rapeseed oil and add the monkfish and colour the fish all over. Add the beetroot wedges and place in the oven for 10 minutes
In the meantime, cook the corn. Place the butter and water in a small saucepan with the sweetcorn discs. Season well with sea salt and black pepper and place the lid on the pan, ensuring it fits well to achieve a good glaze on the corn
20g of butter
60ml of water
Deep fry the monkfish cheeks for about 4 minutes until golden on the outside and cooked in the centre. Drain on kitchen paper and season with some salt
Remove the monkfish from the oven and add the butter, water and a squeeze of lemon to the pan. The spices will mix with the butter and water, baste the fish in these juices
30g of butter
30ml of water
To serve, remove the beetroot purée from the fridge - this is served cold as it will act like a yoghurt to the spices. Drag a line of purée across the plate
Slice the monkfish into 8 pieces. If the fish is a little rare return to the hot pan and baste with the vindaloo butter again until cooked through
Alternate monkfish, roasted beetroot wedges and corn down the line of beetroot purée. Garnish with popcorn, micro coriander and popcorn shoots. Drizzle some vindaloo butter over each plate and place the monkfish cheek onto the side of the plate
16 micro coriander shoots
16 popcorn shoots
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