Chilli-cured monkfish with pink pickled onions
Curing fish – once you have good quality fish! – is extremely easy. All you need to do is mix everything together in a bowl and wait. However, since it's such a simple fish we'd recommend using the best fish, citrus juice and olive oil that you can. We've used GAEA's Fresh extra virgin olive oil, which is made the first hand-picked olives of the season. This dish requires very fresh monkfish which is safe to eat raw.
Ingredients
Metric
Imperial
Chilli-cured monkfish
- 800g of monkfish tail
- 50g of white wine
- 50g of sea salt
- 40g of caster sugar
- 1 tsp smoked paprika
- 1 red chilli, finely chopped
- 1/2 lemon, zested
- 1/2 orange, zested
Pink pickled onions
- 100ml of rice vinegar
- 200ml of warm water
- 3 tbsp of caster sugar
- 1 1/2 tbsp of flaky sea salt
- 1 red onion, thinly sliced
Garnish
- 1 handful of fronds of fresh dill
- 2 tbsp of baby capers
- 1 watermelon radish, very thinly sliced
- 3 tbsp of Greek extra virgin olive oil
Method
Mix all the cure ingredients together apart from the fish. Rub the mixture evenly over the monkfish fillet. Wrap in cling film and refrigerate for 4-6 hours to cure
- 800g of monkfish tail
- 50g of white wine
- 50g of sea salt
- 40g of caster sugar
- 1 tsp smoked paprika
- 1 red chilli, finely chopped
- 1/2 lemon, zested
- 1/2 orange, zested
Meanwhile, make the pickled onions. Mix the vinegar, water, sugar and salt in a bowl until dissolved. Add the sliced onions, stir, and set aside for at least 30 minutes
- 100ml of rice vinegar
- 200ml of warm water
- 3 tbsp of caster sugar
- 1 1/2 tbsp of flaky sea salt
- 1 red onion, thinly sliced
Once cured, rinse the monkfish under cold water and pat dry. Slice thinly
Arrange the radish slices on serving plates. Lay thin slices of monkfish over the radish
Top with dill, pickled onions, and capers. Drizzle generously with olive oil before serving
- 1 handful of fronds of fresh dill
- 2 tbsp of baby capers
- 1 watermelon radish, very thinly sliced
- 3 tbsp of Greek extra virgin olive oil
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