Bombay Curry Enrobed Monkfish
By PolyScience Culinary Control Freak Induction
December 4, 2018
A modern take on chaud froid by Chef Paul Liebrandt using the Control °Freak®.
Saffron Cardamom Glaze
20 count Green Cardamom Pods (toasted and cracked)
As needed Green Cardamom Pods (toasted and ground)
For the Glazed Monkfish
Take monkfish fillets off the bone, remove bloodline to form even shaped loins.
Place monkfish loin into salt brine. Let sit for 1 hour.
Remove the loins from the brine and rinse in cold water for 10 seconds. Dry thoroughly.
Let the loins sit between towels to dry – 2 hours in fridge.
Mix oil and spice mix together. Roll loins in spice mix to evenly coat.
Roll into tight ballontines with plastic wrap. Let sit overnight in fridge to cure.
Next day – unwrap and allow to sit at room temp for 1 hour.
Cook the loins in a non stick pan dry over low/medium heat 140ºC to lightly caramelize the outside of the monkfish (keep turning every 1 minutes) ** total cook time should be approximately 10-16 minutes. The internal temperature should reach 44ºC. There should be no water leaking from the fish.
Remove from heat. Cover with paper and let rest for 10 minutes in a warm place.
Put the cardamom pods and saffron/sugar in to the water and bring to a boil-remove and let infuse for 15 minutes, then strain through a fine filter.
Add both gellans and blend to fully hydrate. Bring the mixture to 90ºC and skim off any foam.
Strain in to a clean pot( narrow and deep) and keep at a low simmer. Approximately 80ºC.
Lay the monkfish on a wire rack and season with the Vadouvan spice.
Working quickly, dip the monkish in and out of the glaze, allowing it to set briefly before dipping a second time. Reserve in the fridge for service.
Slice the Monkifsh approximately 3/4 inch thick and gently rub the cut surface with olive oil. Season with sea salt.
Plate 2 slices of the monkfish. Garnish with dots of cardamom yogurt.