Verjus-cured monkfish with pumpkin seeds and grape dressing

Verjus-cured monkfish with pumpkin seeds and grape dressing

By
From
Everyday Seafood
Serves
4 as a starter

Verjus is a natural grape product that we use in various ways in our kitchens. It isn’t something you would usually associate with curing fish but I was determined to give it a try and after a few attempts I came up with this recipe. I think the simplicity of this dish is beautiful. The textures of the pumpkin seeds and grapes work so well with the soft cured monkfish.

Ingredients

Quantity Ingredient
600g very fresh monkfish fillet, skinned and trimmed

For the cure

Quantity Ingredient
200g sea salt
100g caster sugar
2 tablespoons rosemary leaves
100ml verjus

For the grape dressing

Quantity Ingredient
2 shallots, peeled and finely chopped
100ml verjus
2 teaspoons dijon mustard
100ml olive oil
10 green seedless grapes, sliced
10 red seedless grapes, sliced
sea salt

For the garnish

Quantity Ingredient
400ml sunflower oil, for deep-frying
150g pumpkin seeds
1 lemon, zest grated
2 teaspoons finely sliced flat-leaf parsley leaves

Method

  1. For the cure, put the salt, sugar and rosemary into a food processor and blitz thoroughly.
  2. Lay the monkfish on a tray and sprinkle evenly with the salt mixture. Turn the fish over a few times to ensure it is coated all over. Drizzle the verjus evenly over the fish, then wrap the whole tray in cling film and place in the fridge to cure for 3 hours.
  3. When the time is up, unwrap the fish and wash off the cure with cold water, then pat dry with kitchen paper. Wrap the fish tightly in fresh cling film and place back in the fridge for an hour to firm up. (At this stage you can freeze the fish for up to a month.)
  4. To prepare the pumpkin seed garnish, put the oil in a small, deep, heavy pan, add the pumpkin seeds and heat slowly over a medium heat until the seeds begin to puff up. As soon as they start to pop, carefully take the pan off the heat. Using a slotted spoon, remove the seeds from the oil and drain them on a tray lined with kitchen paper. Season with salt and allow to cool.
  5. To make the dressing, put the shallots and verjus into a small pan, bring to the boil and then tip the contents of the pan into a bowl. Add the mustard and whisk to combine. Now add the olive oil in a slow, steady stream, whisking all the time. Season with salt to taste and add the sliced grapes.
  6. Using a sharp knife and a clean board, slice the monkfish as thinly as possible and lay it equally on 4 large plates. Spoon the dressing over the fish, sharing the grapes evenly. Scatter over the lemon zest, parsley and pumpkin seeds, then serve.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again