This recipe is very much a ‘by taste’ one and so the quantities are variable to taste etc. I normally serve this as a started as it is quite rich with the fish and lashings of butter!!
Ingredients (serves 2):
- Monkfish tail (de boned and film removed) approx 300gms
- Banana shallot finely diced
- 150gms (ish) salted butter
- Large handful of cauliflower florets
- Mild curry powder - Large tbsp
- Almonds - toasted 2 tbsp (or hazlenuts if you have an alergy!)
- Sugar - ½ tsp (ish)
- Salt pepper to taste
Melt half of the butter in a frying pan and soften the shallot. Add monkfish pieces and curry powder, stir well. Whilst cooking, lightly steam the cauliflower florets then drain and add to the pan with the remaining butter. Season to taste and add a small pinch of sugar. Finally stir in the nuts and serve.
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