MATT DAVIES, the group executive chef for the Lewis Partnership, which owns the Moat House in Acton Trussell, The Swan in Stafford, The Bear Grill in the town, the Dog and Doublet in Sandon and Moat Huse outside catering, shares one of his favourite recipes — monk fish fillet with dhal, carrot and star anise puree, pak-choi, micro coriander oriental sauce.
Serves four
You Will Need:
4 x 120g monkfish fillets
Olive oil
Seasoning
Dhal
200g yellow lentils
100g diced shallots
50g tomato puree
200ml coconut milk
Curry spice
2 cloves of garlic
10g ginger
300ml vegetable stock
Salt and pepper
Carrot Puree
500g chopped carrots
1 x star anise
200ml vegetable stock
½ chilli
Salt and pepper
Oriental Sauce
200ml honey
200ml white wine vinegar
1 teaspoon English mustard
50ml rapeseed oil
Pinch of:
Ginger
Cumin
Star anise
Curry powder
150ml veal jus (beef gravy)
1 red chilli
1 tablespoon of shallots
Method:
Carrot Puree
Place carrots in a pan, cover with stock, add chilli and star anise and simmer until the carrots are soft. Drain carrots and blend until smooth, pass through a fine sieve and season.
Dhal
Sweat shallots, add the lentils, tomato puree, curry spice, garlic, add ginger and the stock cook at 92 degrees until lentils are tender then add the coconut milk, season and correct consistency of needed.
Oriental Sauce
Reduce the honey and vinegar to a caramel, add the mustard and oil, add spices and simmer for 1 minute, cool and mix together bring veal / beef gravy jus to the boil, poor over the spice mixture, chill and add chilli.
Monkfish
Season the monkfish with salt and pepper and pan fry in hot oil until just cooked, take off heat and leave to side to rest.
See this recipe being made by Matt Davies himself, in the step-by-step video guide below:
