Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Creole-Style Monkfish Curry
Monkfish fillet is combined with mango, coconut milk and lots of spices to create an exotic main course.
| Ingredients (4 servings) | ||
|---|---|---|
| 200 | g | white onion, chopped |
| olive oil | ||
| 40 | g | fresh ginger, grated |
| 8 | saffron threads | |
| 1 | red bell pepper, diced | |
| 4 | lime leaves | |
| 40 | g | fresh turmeric, peeled and finely chopped |
| 10 | g | coriander seeds |
| 2 | cardamom pods, crushed | |
| 15 | g | cumin seeds |
| 10 | g | masala curry spice |
| 2 | Scotch bonnet chillies (alternatively habaneros), finely chopped | |
| 2 | limes, zested and juiced | |
| 200 | ml | white wine |
| juice of one coconut | ||
| 350 | ml | chicken stock |
| 2 | ripe tomatoes, skins removed and finely chopped | |
| 1/2 | ripe mango, peeled and finely diced | |
| 600 | g | monkfish fillet, cut into 3cm pieces |
| 1 | bunch | fresh coriander leaves |
| salt | ||
| pepper | ||
- Lightly fry the onions in olive oil. Add ginger, saffron, paprika, lime leaves, turmeric, coriander seeds, cardamom, cumin seeds, masala curry spice and chillies.
- Add the lime juice, then the zest. Deglaze with white wine. Simmer for a good 10 minutes.
- Add coconut juice. Simmer for another 10 minutes.
- Add chicken stock, then the tomatoes and mango. Simmer for at least 45 minutes.
- Sauté monkfish in olive oil and add to curry. Add coriander leaves and season to taste with salt and pepper.
