Bruce Rennie’s Monkish With Vindaloo Spices

Bruce Rennie's Monkish With Vindaloo Spices

Cornwall-based chef Bruce Rennie shares his recipe for a moreish monkfish with monkfish liver, Vindaloo spices, pickled shallots and quince

For the Vindaloo onions:
• 100g vegetable oil
• 500g sliced onions
• 1 tsp black peppercorns
• 1.5 tsp cloves
• 1 cinnamon stick
• 1 tsp cumin seeds
• 1tsp turmeric
• 1tbsp kashmiri chilli powder
• 1 inch ginger root
• 30g garlic
• 40g tamarind pulp (without seeds)
• 1 tsp light brown sugar
• 2tbsp white wine vinegar
• 200g chopped tomatoes
• 2 tbsp yoghurt
• Salt to taste

1 Heat the oil in a wide pan and add the onions. Cook them on a medium high heat until golden brown.
2 Blitz the dry spices to powder and place into a food mixer with the ginger, tamarind, vinegar, sugar & garlic then process to a puree.
3 Add this to the pan with remaining ingredients.
4 Simmer 1 hour stirring regularly, adding a little water if necessary.

For the pickled onions:
• 200g pickling onions, peeled and halved lengthways
• Pinch of Salt
• 200g caster
• 250g white wine vinegar
• 1tsp turmeric

1 Salt onions for 30 mins then rinse & dry.
2 Bring other ingredients to boil in a pan.
3 Pour the pickling liquid over onions and allow to cool before storing in the fridge overnight.

For the quince:
• 2 Quince, peeled, cored and chopped
• 500g water
• 50g lemon juice
• 100g caster

1 Simmer until tender.
2 Strain & blend quince with a little cooking liquor until desired consistency is achieved.
3 Press through a fine sieve & bottle.

For cooking the fish and finishing the plates
• 6 x 100g monkfish portions
• 6 slices monkfish liver
• flour for dusting the liver

1 Lightly season the monkfish with salt and fry until it is golden brown.
2 Transfer the fish to the oven to cook until it is done to your liking.
3 Remove the monkfish from the oven and set it aside in a warm place to rest.
4 Season the liver slices with salt and fry them in a little oil until golden brown on both sides and the liver is still soft and cooked ‘pink’. Remove form the pan and set aside.
5 Spoon a little of the vindaloo onions onto the plates and then place the liver slices on top.
6 Slice the monkfish and divide it between the plates.
7 Garnish the plates with the quince puree and coriander leaf.

Recipe courtesy of Bruce Rennie, extracted from Shore


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