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Monkfish Baked in Hay Ash with Scallops and Curried Cauliflower

01 March 2013
Monkfish Baked in Hay Ash with Scallops and Curried Cauliflower

Serves four as a main course

For the monkfish baked in hay ash 200g hay
3 sheets of filo pastry
40g unsalted butter, melted
4 x 100g skinless boneless monkfish tail portions
1tbs unsalted butter
4 fresh hand-dived scallops, shelled

For the cauliflower purée 1tbs unsalted butter
200g cauliflower, roughly chopped
100ml chicken stock
50ml double cream
Sea salt and freshly cracked black pepper

For the curried cauliflower 80ml rapeseed oil
3 banana shallots, finely diced
2 cloves garlic, crushed
300g cauliflower florets
1tsp mild curry powder
80g golden sultanas, soaked in 100ml dry white wine
1tbs chopped fresh parsley and chervil
Sea salt and freshly cracked black pepper

Lay one filo sheet on a chopping board and brush with melted butter. Add two more sheets, brushing each with melted butter. Cut the filo stack into four even-sized strips. Roll the monkfish portions in the ashes and then roll up each piece in a filo pastry strip (the two ends of each filo parcel will be open). Place the parcels on a baking tray lined with non-stick baking paper and leave in the fridge while preparing the cauliflower purée and curried cauliflower.

For the cauliflower purée, melt the butter in a medium saucepan over a low heat, add the cauliflower, salt and pepper, then cover and sweat for about 8 minutes or until the cauliflower is softened but not coloured. Add the chicken stock, cover and cook over a low heat for a further 8 minutes or until the cauliflower is completely soft. Add the cream, bring to the boil and simmer for 1 minute. Purée until smooth and keep warm.

For the curried cauliflower, heat the rapeseed oil in a medium saucepan over a medium heat, add the shallots, garlic, salt and pepper and sauté for about 5 minutes or until slightly softened. Add the cauliflower and curry powder and sauté for a further 5 minutes. Add the soaked sultanas and wine and cook for a further 3-4 minutes or until the wine is absorbed. Taste and adjust the seasoning, if needed. Stir in the chopped herbs and keep warm.

Preheat the oven to 200°C. Bake the monkfish parcels for 12-14 minutes or until the pastry is crisp and golden and the monkfish is cooked. During the last 4 minutes of cooking time, pan-fry the scallops. Melt the remaining 1tbs butter in a non-stick frying pan. Season the scallops with salt and pepper, then add them to the pan and cook over a high heat for about 2 minutes on each side or until just cooked and golden.

To serve, spoon a tablespoon of cauliflower purée on to each plate and place a cooked scallop on top. Spoon the curried cauliflower on to the opposite side of the plates. Cut the ends off the monkfish parcels to neaten them and place a parcel on top of the curried cauliflower. Serve immediately.

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