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Amble Development2016-07-11 12:55:382016-07-11 12:55:38Sri Lankan-style Monkfish CurrySERVES 2
INGREDIENTS
- 2 witch, gutted, weighing approx. 500gms each
- 1 tablespoon olive oil
- 25g unsalted butter
- Juice of 1 lemon
- 1 tablespoon marjoram leaves (optional)
- Salt and freshly ground black pepper
For the lemon zest mash
- 500g floury potatoes, such as Désirée, Pentland Javelin or Wilja
- 2bay leaves
- 50ml whole milk
- 25g unsalted butter
- 2 tablespoons extra virgin olive oil
- Finely grated zest of 1 lemon
INSTRUCTIONS:
- First prepare the mash. Bring a large pan of salted water to the boil. Peel the potatoes and cut them into roughly equal pieces. Pour cold water over them, stir, then drain (this removes some of the starch). Add the potatoes and bay leaves to the pan of boiling water, bring back to a steady simmer and cook until they are completely tender. Tip them into a colander and leave for at least 3 minutes to ‘steam off’ (this helps to reduce the water content). Discard the bay leaves.
- Put the milk, butter, olive oil, lemon zest and some black pepper into the warm pan and place over a low heat to melt the butter (but don’t let it boil). Pile the potatoes into a potato ricer and rice them directly into the seasoned hot milk and butter mixture (or push them through a sieve if you don’t have a ricer). Stir well with a wooden spoon to get a smooth, even texture, then taste to check the seasoning. Keep warm while you cook the fish.
- Heat a large non-stick frying pan over a medium heat and add the olive oil. Season the fish on both sides, add to the pan and cook for 4-5 mins on each side. Divide the mash between two warmed plates and put the fish next to it. Return the pan to the heat. Add the butter, lemon juice, and marjoram if using, and allow the butter to foam for a minute or so. Spoon over the witch and serve.
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Amble Development
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Amble Development2016-07-11 12:55:382016-07-11 12:55:38Sri Lankan-style Monkfish Curry
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