A succulent Monk Fish dish served with a flavourful curried chickpea. Cooked on the Kopa Charcoal Oven to give an enhanced smoke-filled flavour.
Ingredients
- Monk fish
- Salt
- Pepper
- Oil
- Chickpeas
- Garlic
- Shallots
- Chilli powder
- Lemon
- Butter
- Micro Herbs
Method
- Season the Monk fish with salt, pepper and oil.
- Prepare the vegetable bed from chickpeas, garlic, shallots and chilli powder.
- Cook in a fish stock made from Monk fish bones and finish with butter and lemon juice.
- Grill the Monk fish on both sides in a Kopa oven.
- Finish the Monk fish by placing in a pan together with some button and lemon juice.
- Spread the vegetable bed on a plate.
- Place Monk fish on top of the vegetable bed.
- Garnish with fresh micro herbs.
Asparagus & Egg
Hanger Steak
Chicken Skewers
Rack of Lamb & Salsa Verde
Monk Fish & Curried Chickpea
