Caramel and fish make a rather strange pair. Mixing banana and aubergine sounds quite a risqué affair. When this interesting and unusual mix is created by respected French chef Alain Passard however, it can only have a happy ending. In this second episode of my aubergine explorations, find this little sweet and punchy pleasure turning fish into candy. Wonderfully unsettling, j’adore.
Caramelized monkfish curry with aubergine and banana purée
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Recipe by: Inspired by a recipe by Alain Passard, as seen on La Cuisine de Mercotte Busy:20 min, Total prep time: 25 min Serves: 4 |
Blitz the mixture with a hand blender into a smooth purée and set aside.
Mix the sugar and curry powder in a large bowl. Toss the monkfish cubes into the bowl and mix well to ensure that all the cubes are well coated.
Warm one tablespoon olive oil in a frying pan and caramelise the monkfish on medium-high heat for about 5 min or until the fish is cooked through.
Add salt to taste and serve immediately with the purée.
Dice the aubergine and banana and sauté in 3 tablespoons of olive oil for 20 minutes. Scrape the caramelised bottom regularly and add a bit of water if the mix becomes too sticky. Add a bit of salt and the 4 spice at the end of the cooking time and stir.
Blitz the mixture with a hand blender into a smooth purée and set aside.
Mix the sugar and curry powder in a large bowl. Toss the monkfish cubes into the bowl and mix well to ensure that all the cubes are well coated.
Warm one tablespoon olive oil in a frying pan and caramelise the monkfish on medium-high heat for about 5 min or until the fish is cooked through.
Add salt to taste and serve immediately with the purée.
Monkfsh is a pricy fish so it you want to reduce the cost of this dish, replace it with cheaper fish that will keep its shape equalliy well when sautéed, such as red snapper or barramundi.
Ingredients
1 medium aubergine
1 banana
3 tablespoons olive oil
1 teaspoon mixed spice (or 4 spice)
600 g monkfish, cubed and membraned
7 g mild or medium curry powder
50 g sugar
Salt
1 medium aubergine
1 banana
3 tablespoons olive oil
1 teaspoon mixed spice (or 4 spice)
600 g monkfish, cubed and membraned
7 g mild or medium curry powder
50 g sugar
Salt
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