Gourmet Weekend Feast: Pan-Fried Indian Spiced Monkfish with Fresh Garden Salad

There’s a special magic that happens each time we arrive at Hugo’s mom’s house in the beautiful French countryside. She always ensures our weekends together are filled with delicious food, meticulously stocking the kitchen with an incredible array of fresh, local, and often organic ingredients. It’s a tradition that Hugo eagerly anticipates: stepping into the kitchen, surveying the treasures she’s gathered, and then, with a spark of culinary inspiration, crafting a unique menu for everyone based on what’s available. It’s truly a celebration of seasonal produce and shared family moments.

Our last visit to Friaucourt was no exception. The bounty awaiting us included a magnificent monkfish, an impressive collection of aromatic spices, and a vibrant assortment of vegetables, freshly picked from the garden. These ingredients formed the foundation of a truly unforgettable meal, blending exotic flavors with the comforting taste of home. The result was a harmonious fusion of textures and tastes, a testament to the joy of cooking with passion and the freshest produce.

Crafting the Indian Spiced Monkfish

This recipe for Indian spiced monkfish serves four people, offering a delicate yet intensely flavorful experience. Monkfish, often referred to as “poor man’s lobster” due to its firm, meaty texture and sweet flavor, holds up wonderfully to bold spices. In this dish, it’s transformed by the warmth of Indian spices and the bright zest of lime, creating a truly exquisite main course that’s both elegant and comforting.

Ingredients for the Monkfish Dish:

• 1 Monkfish (approx. 800g-1kg): Choose a fresh, firm fish. Its robust texture is perfect for pan-frying and baking.
• 2 tablespoons of Double Cream: Adds a luscious richness and helps to carry the flavors of the lime and spices, creating a delicate sauce.
• 4 pods of Organic Cardamom: These tiny pods hold incredibly aromatic seeds that impart a warm, floral, and slightly citrusy note, a signature of Indian cuisine.
• 1 teaspoon of Organic Fennel Seeds: Offering a sweet, anise-like flavor that beautifully complements the monkfish and cardamom, adding depth to the spice blend.
• The zest of 1 Lime: Provides a burst of fresh, tangy acidity that cuts through the richness of the cream and brightens the overall flavor profile.
• 5g of Unsalted Butter: Essential for achieving a beautiful golden crust on the monkfish and adding a delicate, creamy undertone.
• Olive Oil: Used for pan-frying, ensuring the fish cooks evenly and achieves a tender interior.
• Salt and Pepper to taste: Crucial for seasoning and enhancing the natural flavors of the monkfish and spices.

Steps for Perfect Pan-Fried Monkfish:

1. Prepare Your Oven: Begin by preheating your oven to 130°C / 265°F. This lower temperature is ideal for gently finishing the monkfish, allowing the flavors to meld beautifully without overcooking the delicate fish.
2. Skinning the Monkfish: Carefully remove the tough, inedible outer skin from the monkfish. This requires a sharp knife and a steady hand, working slowly to separate the skin from the flesh.
3. De-boning the Fish: Next, prepare the monkfish by removing its central backbone. This is typically done by making a clean slice along each side of the backbone, allowing you to easily lift it out. This step ensures an enjoyable, bone-free eating experience.
4. Grind Your Spices: In a mortar and pestle, grind the organic cardamom pods and fennel seeds until they form a fine, aromatic powder. Freshly ground spices release the most potent and vibrant flavors, making a significant difference to the final dish.
5. Heat the Pan: Place a large frying pan over medium heat. Add a generous drizzle of olive oil along with the unsalted butter. Allow the butter to melt and foam, indicating the pan is ready for the fish.
6. Pan-Fry the Monkfish: Carefully place the prepared monkfish into the heated pan. Cook for approximately 6 minutes on each side, until a beautiful golden crust forms. As it cooks, continuously spoon the hot olive oil and melted butter over the fish. This basting technique is vital for retaining moisture and infusing flavor, ensuring the monkfish remains succulent.
7. Seasoning: Season the monkfish generously with salt and freshly ground black pepper on both sides while it’s cooking. Proper seasoning is key to bringing out the best in the fish.
8. Prepare the Lime Cream: In a small bowl, combine the fresh lime zest with the double cream. Mix gently until well incorporated. The lime adds a refreshing tang that brightens the rich cream.
9. Remove from Heat: Once the pan-frying is complete, remove the frying pan from the heat.
10. Dress the Fish: Pour the luscious lime-infused cream directly over the pan-fried monkfish, ensuring it coats the fish evenly.
11. Add Spices and Bake: Sprinkle the freshly ground cardamom and fennel spice mixture over the cream-covered monkfish. Carefully transfer the pan into the preheated oven for 15 minutes. This allows the flavors to meld, the cream to gently warm, and the monkfish to finish cooking to perfection.
12. Serve: Once out of the oven, spoon any remaining cream and spice mixture over the fish before serving immediately. This dish is best enjoyed fresh from the oven, accompanied by your vibrant garden salad.

Assembling the Vibrant Garden Salad

A fresh, crisp garden salad is the perfect complement to the rich and aromatic monkfish. This salad is a celebration of color, texture, and the incredible flavors of freshly picked vegetables. It’s simple to prepare but offers a refreshing contrast, cleansing the palate with its bright, natural flavors. The key lies in selecting the freshest ingredients and preparing them with care.

Fresh Ingredients for Your Salad:

• 10 Red Cherry Tomatoes: Sweet and juicy, adding a burst of color and classic tomato flavor.
• 10 Orange Cherry Tomatoes: Offers a slightly different sweetness and a vibrant hue, contributing to the salad’s visual appeal.
• 4 Green Tomatoes: Provides a unique tartness and firm texture, a delightful contrast to the softer cherry tomatoes.
• 1 Carrot: Adds a sweet crunch and earthy flavor, thinly sliced for delicate texture.
• 1 Pink Lady Apple: Chosen for its crisp texture and sweet-tart flavor, a refreshing addition that pairs wonderfully with the other vegetables.
• ½ Lemon: Used to prevent apple browning and to add an extra layer of bright, zesty flavor to the apple pieces.
• 8 Radishes: Offers a peppery bite and a satisfying crunch, thinly sliced for even distribution.
• 150g of Lettuce (we used Mache Salad): Mache, also known as lamb’s lettuce, is prized for its tender texture and delicate, slightly nutty flavor. Other crisp green lettuces like Romaine or butter lettuce would also work well.
• Homemade Vinaigrette:
  • Dijon Mustard: Acts as an emulsifier and adds a tangy depth to the dressing.
  • French Sherry Wine Vinegar (from Xeres): Provides a sophisticated, mellow acidity that is less harsh than standard white vinegar.
  • High-Quality Olive Oil: The base of any good vinaigrette, choose extra virgin for the best flavor.
  • Salt and Pepper: To season the dressing to perfection.

Simple Steps for a Delightful Salad:

1. Wash and Prepare Vegetables: Begin by thoroughly washing all the vegetables under cool running water. Ensure they are completely dry before proceeding; excess water can dilute your vinaigrette.
2. Start with the Greens: Place the washed and dried lettuce leaves (mache salad) into a large, aesthetically pleasing salad bowl. This forms the base of your vibrant salad.
3. Halve Cherry Tomatoes: Slice the red and orange cherry tomatoes in half. Their small size makes them perfect for bite-sized pieces that burst with flavor. Add these vibrant halves to the bowl.
4. Quarter Green Tomatoes: Cut the green tomatoes into 8 uniform parts. Their firmer texture and tart flavor will add an interesting dimension to the salad. Incorporate them into the bowl with the other tomatoes.
5. Prepare the Apple: Cut the Pink Lady apple into approximately 1-inch squares. To prevent browning and to infuse a delicious zesty note, gently rub all sides of each apple square with the cut half of a lemon. Add these bright apple pieces to the salad bowl.
6. Slice Radishes: Using a sharp knife or a mandoline, thinly slice the radishes. Their delicate, peppery crunch will be a welcome addition. Add the slices to the bowl.
7. Shred the Carrot: Peel the carrot, then thinly slice it into rounds or ribbons. A vegetable peeler can create delicate ribbons, or a sharp knife can yield thin rounds. Add the carrot to the medley of vegetables.
8. Dress and Serve: Prepare your vinaigrette by whisking together the Dijon mustard, French sherry wine vinegar, olive oil, salt, and pepper until emulsified. Add the vinaigrette to the salad about 15 minutes before serving. This allows the flavors to meld without making the lettuce soggy. Gently toss the salad to ensure all ingredients are lightly coated.

The Perfect Wine Pairing

To elevate this beautiful meal, we carefully selected a bottle of Chablis La Colombe (2013). The crisp minerality and bright acidity of a good Chablis, made from 100% Chardonnay grapes grown in the unique Kimmeridgian soil of Burgundy, perfectly cut through the richness of the monkfish and the cream. Its subtle notes of green apple and citrus harmonize wonderfully with the lime zest and the fresh, vibrant flavors of the garden salad. This pairing truly enhances the entire dining experience, bringing out the best in both the food and the wine.

If Chablis is not available, other crisp, un-oaked white wines such as a Sancerre, a dry Riesling, or even a good quality Pinot Grigio could serve as excellent alternatives, offering the necessary acidity and clean finish to complement the dish.

We hope this detailed guide inspires you to recreate this gourmet weekend feast in your own kitchen. It’s a meal that celebrates fresh ingredients, thoughtful preparation, and the joy of sharing delicious food with loved ones. Enjoy every exquisite bite!

Cheers to delicious adventures! ♥

A + H