Lisa Goodwin-Allen Harissa Hanging Monkfish Tail
Intermediate
Serves 4
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Cook time: 40 Mins
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Skill level: Intermediate
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Serves: 4
Monkfish paired with lentil dhal and creamy sheep's yoghurt is a stunning combination that brings together delicate seafood with warming spices and cooling dairy. This dish celebrates simplicity and quality ingredients, allowing each component to shine on its own whilst working beautifully together on the plate. Whether you're cooking for a special occasion or simply want to elevate your weeknight dinner, this recipe showcases how a few well-chosen elements can create something truly memorable. Follow the steps below to master each component and bring this elegant dish to your table.
Method:
For the Monkfish:
1. Carefully remove the silver skin from the monkfish, using a flexible filleting knife to do this, otherwise the fish will have a tough texture, reserve until needed to cook.
2. Before cooking, remove from the fridge 15-20 minutes before hand to ‘temper’ the fish - doing this will ensure even cooking.
3. To cook, season the monkfish with salt and place over direct heat. Colour the monkfish on all sides, place on a higher shelf and cook for 8-10 minutes. Alternatively, you can hang the monkfish and baste with a spiced ghee.
4. Leave to rest on a wire rack.
For the Lentil Dhal:
1. Add all the ingredients into a heatproof dish or saucepan with a lid.
2. Place into the Bertha and bake for 10-15 minutes at 200c until the lentils are just tender.
3. Season with Maldon and lime juice.
For the Sheep’s Yoghurt:
1. Place a sieve lined with muslin cloth or a j-cloth over a bowl and place the yoghurt into the sieve. Place into a fridge overnight - this allows the whey to separate from the yoghurt, naturally thickening it. Once hung overnight, add lemon juice and salt to taste and reserve. (Keep the whey for using as a marinade for other dishes).
