You don’t have to use smoked spices though they are quite nice.
This is now one of my wife’s favourite meals. She didn’t think it would work – fish and red wine together! Well, believe me it works just fine.
If you have been reading my blog for a while, you’ll know that I am really getting into smoked spices. I was contacted not long ago by a company call Besmoke. They are now creating a range of The Curry Guy smoked spices which really taste great.
Last night I decided to use some of the smoked spices in this recipe. If you do not have smoked spices on hand, just use normal spices. The results are just as good though I do prefer the smoky flavour.
The sauce can be made up to a day ahead of time as can the leeks. Just warm everything up before serving.
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- 2 tablespoons smoked or normal gram flour
- 3 tablespoons olive oil
- 800g monkfish tail – bones and membrane removed and then cut into 1 inch cubes
- Salt and pepper to taste
- Juice of 2 limes
- (For the sauce)
- 200ml red wine
- 1 shallot – finely chopped
- 20g cold unsalted butter
- 1 teaspoon sweet smoked paprika (I used La Chinata which was really nice)
- 1 cinnamon stick
- 1 bayleaf
- 1 teaspoon smoked garam masala or homemade
- (For the Leeks)
- 2 leeks finely sliced
- 2 tablespoons double cream
- salt and freshly ground black pepper
- Preheat your oven 200C (400F).
- Lightly dust the monkfish pieces with the gram flour.
- Heat the olive oil in an ovenproof frying pan and brown all over – this should take about 3 minutes.
- Transfer the monkfish to the oven and roast until just cooked through – about ten minutes.
- Squirt with the lime juice and season with salt and pepper.
- (Making the sauce)
- Pour the wine into a small saucepan.
- Add the chopped shallot, cinnamon, star anise, bay leaf and garam masala and reduce the wine by half.
- Right before serving, add the cold butter and whisk into the sauce. Season to taste.
- (The leeks)
- Throw the sliced leeks into the oil you used to cook the fish or use a tablespoon more olive oil.
- Fry until translucent and soft and then stir in the cream.
- (To serve)
- Place a mound of creamed leeks on four warmed plates.
- Set the monkfish on top of the leaks and then pour the sauce around the monkfish.
Disclaimer:The monkfish in this recipe was sent to me to try by Delish Fish. Thank you very much to John at Delish Fish. I highly recommend their service. Why not ask them to deliver some fresh monkfish to your door? It goes so well with smoked spices!