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Roast and Poached Monkfish, Parsley and Pickled Kohlrabi

Serves 4
  • Steps
  • Ingredients


  • Preheat oven to 180C.
  • To prepare the Monkfish, firstly remove the head, trim the fins away and leave the tail on.
  • Place the oil and butter in a roasting dish and place on the stovetop over medium heat until the butter melts. Once butter has melted, add the monkfish and sear until golden on all sides.
  • Transfer the dish to the pre-heated oven and bake for 5 minutes, turning once and basting occasionally with pan juices. Once fish is cooked, remove from oven, transfer to a cooling rack and allow to rest for 3 minutes until needed. Reserve the roasting pan and juices for the Roast Cauliflower Florets.
  • For the Roast Cauliflower Florets, firstly separate the cauliflower into neat florets. Reserve the stems for the Pickled Cauliflower.
  • While the monkfish is resting, place the cauliflower florets into a large bowl, add the olive oil and toss to coat evenly. Place the florets into the reserved baking pan with pan juices, season to taste. Add the garlic cloves and place the baking dish in the oven for 20 minutes or until florets are golden brown. Remove from oven and set aside until needed.
  • For the Pickled Kohlrabi and Cauliflower Stems, place the ginger wine, white vinegar and water in a large saucepan over high heat and bring to the boil. Once boiling, remove from heat, transfer the pickling liquid to a medium sized bowl and allow to cool.
  • Meanwhile, using a mandolin, slice the reserved Cauliflower Stems into slices 3mm thick and slice the kohlrabi into slices 3mm thick.
  • Use 3 small ring cutters in different sizes to cut discs out of the kohlrabi slices. Reserve half the kohlrabi discs for fresh garnish. Place the other half of the kohlrabi discs into the cooled ginger wine pickling liquid. Add the sliced cauliflower stems to the pickling liquid and set aside to steep for 30 minutes.
  • For the Miso Broth, place the water in a large saucepan over high heat and bring to the boil. Once boiling, whisk in the miso paste, reduce heat and simmer, until the miso is fully dissolved and blended. Remove from heat and set aside until needed.
  • To make the Parsely Purée, first prepare an ice bath in a medium sized bowl. Pick the leaves from one bunch of parsley.
  • Bring a medium saucepan of water to the boil, once boiling add the parsley leaves, boil for 5 minutes then remove the leaves from the boiling water. Place the parsley leaves into the ice bath to refresh.
  • Meanwhile, place the cream and garlic into a small saucepan over medium high heat and bring to the boil. Once boiling, reduce heat and simmer for 5 - 7 minutes or until cream has reached a mayonnaise consistency. Remove from heat and set aside to cool slightly until needed.
  • Remove the parsley leaves from the ice bath, drain well and place in the jug of a Thermomix. Add the reduced cream mixture and purée until very smooth. Add a little of the miso broth if needed to ensure the mixture purées evenly and reaches the desired consistency. Set the purée aside, keeping warm until needed.
  • For the Parsley Chips, pick the leaves from ½ bunch of parsley. Cover a large dinner plate tightly with cling film and brush a thin layer of vegetable oil on to the cling film. Place parsley leaves, presentation side down to cover the surface of the plate until plate is full. You will need 16 – 20 leaves.
  • Season the parsley with salt to taste and cover the whole plate with another tight layer of cling film. Place the plate in to microwave and cook on high for 2 minutes.
  • Remove plate from microwave and rest on plate for 5 minutes before using.
  • To finish the Monkfish, place the reserved Miso Broth on to the stovetop over a medium heat and bring to a simmer. Remove the roasted fillets from the bone and place in the simmering broth. Reduce heat and poach the fish for 6 – 7 minutes or until cooked through.
  • To serve, remove Monkfish from the broth and place 1 fillet on each of 4 wide, shallow serving bowls. Spread a spoonful of the warm Parsley Purée over the top of each fillet.
  • Remove the slices of pickled kohlrabi from the pickling liquid. Lay slices of pickled and fresh kohlrabi discs on top of the fish.
  • Place 5 – 6 pieces of Roasted Cauliflower Florets around the fish. Add 3 pieces of Pickled Cauliflower Stems to each plate, around the fish. Garnish each dish with 3 pieces of Parsley Chips.
  • Drain the pan juices from the roasting tray used for the roast cauliflower into the warm Miso Broth and whisk to combine. Divide the Miso Broth evenly between 4 small serving jugs and serve on the side to pour into the bowl just before eating.

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