Mar 19th, 2009 by Jonny
So, lately we’ve been experiencing a certain degree of apathy with regard to food. Maybe it’s the time of year or the grind of work, either way, it’s not a great place to be for us, and hopefully somewhere we will leave soon. Nonetheless, sometimes inspiration can strike, and delicious, seasonal citrus fruit can be the spark.
Now, I use the word inspiration somewhat liberally here because really, all this dish is, is lightly fried monkfish medallions over a mix of Israeli and regular couscous. The “inspired bit”, if you will, is the sauce, an olive oil, tangerine, and Marcona almond emulsion.
- 1lb monkfish tail, sliced into 1 inch (2.5cm) medallions
- 3oz Israeli couscous
- 3oz regular (or flavored) couscous
- 1 large bunch white chard or escarole (chicory)
- 2tbsp golden raisins
- 6 tbsp whole marcona or other whole large almonds (1 tbsp chopped)
- 3oz your best extra virgin olive oil
- 1 tangerine, supremed, and juiced
- 1 handful good black, or kalamata, olives
- 3tbsp flat leaf parsley, finely chopped
- 12 oz vegetable or chicken stock
- 1 egg, beaten
- 4tbsp plain flour
- juice of 1/2 lemon
- Cook couscous with stock according to directions on package, or eyeball it if you’re feeling fancy.
- In a blender grind all but 1 tbsp almonds, before drizzling in olive oil and tangerine juice. Taste and correct seasoning accordingly.
- When couscous is cooked, stir in parsley, olives and remaining lemon juice. Correct seasoning if necessary.
- Heat a frying pan to medium-high and add 2 tbsp regular olive oil
- Sprinkle with salt and a squeeze of lemon juice, before dredging monkfish medallions in flour and egg.
- Gently fry monkfish until golden brown on all sides, and remove to a cooling rack.
- Add another tbsp olive oil to pan and add chard. Sweat until limp before adding golden raisins, tangerine segments and the chopped almonds.
- Arrange all these delicious elements artfully on a plate before wolfing it down with a chilled Albarino.