Marcus Wareing’s recipe for monkfish with a chorizo crust and spiced beans.
Monkfish with chorizo crust and spiced beans
Serves 4
Ingredients:
4 pieces monkfish tail (approximately 100g each)
2 tablespoons vegetable oil
Chorizo crust
1 tsp unsalted butter
100g chorizo
100g brown grainy bread, crusts removed
½ tsp smoked paprika
1 clove garlic, peeled and crushed
2 tablespoons blanched almonds, toasted and finely chopped
Pinch table salt
Related
Spiced Beans
150g white beans, soaked overnight
1 carrot, peeled
1 onion, peeled and halved
1 stick celery
¼ bunch thyme
1 tsp turmeric
1 tsp smoked paprika
1 tsp ground cumin
1 medium onion, peeled and sliced
2 tbsp vegetable oil
2 cloves garlic, crushed
3 tbsp tomato puree
300g ripe cherry tomatoes
200ml chicken or vegetable stock
¼ bunch flat leaf parsley, chopped
½ tsp table salt
½ tsp coarsely ground black pepper
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For the chorizo crust: peel the skin from the chorizo and slice thinly. Place all of the ingredients into a food processor and whiz until a paste has formed. Place one quarter of the crust mix onto a piece of clingfilm. Spread it into the width of a piece of monkfish and the length needed to approximately roll around the fish. Fold the clingfilm over the fish and roll until it forms a sausage. Tie the ends to tighten the clingfilm then place in the fridge. Repeat with the remaining three pieces of monkfish.
Cook the beans next. Place the drained beans into a saucepan with the carrot, halved onion, celery and thyme. Cover with the chicken and vegetable stock and top up with cold water and bring to a gentle simmer. Cook for 15-20 minutes until the beans are soft, then strain, reserving the liquid. Heat a medium-sized frying pan with a tablespoon of the vegetable oil over a moderate to high heat. Add the onions and garlic and cook until soft, then add the tomato puree, turmeric, paprika and cumin.
Take another frying pan, heat the remaining oil until smoking then toss the cherry tomatoes in with the seasoning and brown. Add the beans to the tomato puree mixture with the reserved cooking stock and allow to simmer gently, add the cherry tomatoes when done then adjust seasoning if necessary. Add the chopped parsley just before serving.
To cook the monkfish, heat one tablespoon of vegetable oil in a frying pan over a moderate heat. Carefully unwrap the monkfish from the clingfilm and place in the pan. Brown lightly all over then add 1 tablespoon of butter and continue cooking for around 5 minutes, until the fish is cooked. Serve immediately with the beans.
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