Monkfish wrapped in Kadaïf noodles, with cauliflower and hazelnut purée and a coconut milk broth
A recipe that takes you on a journey and delights you with its oriental flavours. This recipe is brought to you by Chef Basile Arnaud, head chef at Le Mas Candille’s restaurants: Le Bistrot du Mas and Le Candille *.
A note from Chef Basile Arnaud
I love this dish, a total oriental journey with the kadaïf noodles and various spices. You will also find some fantastic Asian notes with ginger and coconut, not to mention the Indian touch by the curry. It is a beautiful way to escape and feast your taste buds with flavours that I particularly love… I enjoy putting them front and centre from time to time in my cuisine.
Recipe for 2 people
- 300g monkfish
- 1 egg yolk
- 40g madras curry powder
- 40g ras el hanout
- 10g honey
- 10g olive oil
- 400g kadaïf or Turkish noodles
- 4 pieces of cauliflower
- 20g hazelnuts
- 2l coconut milk
- 2 lemongrass sticks
- 2 pieces of ginger
- 2 pieces of purple cauliflower
- 2 pieces of romanesco
- 2 pieces of yellow cauliflower
- 2 packets of shiso
- 2 packets of edible flowers
- fleur de sel and pepper
- 2 pinches of Espelette pepper
- a deep fryer
- a brush
- a good knife
- a skimmer
- a pipette (optional)
Time to make
Prepare the monkfish, cut it into 150g servings. With a brush, coat the portions with the spices, honey and olive oil mixture and season with a pinch of fleur de sel.
Coat the monkfish with the egg yolk, gently surround the monkfish with kadaïf noodles (uncooked). Then wrap the portions with cling film, set in the fridge for at least 30 minutes.
Meanwhile, boil the cauliflower for 20 minutes to make a purée. When mixing, add roasted hazelnuts and set aside.
Cut small multicoloured cauliflower heads and cook in boiling water for 6 minutes.
Make a coconut milk broth with lemongrass, ginger, raz el hanout and a pinch of chilli. Mix everything together and cook for 30 minutes. Once the broth is well infused, put everything in a colander to recover only the liquid from the broth.
Remove the monkfish from the fridge and gently remove the film – make sure the kadaif noodles stay on the fish.
Fry your fish at 180 degrees for 2 to 3 minutes in a deep fryer. If you don’t have one, fill a deep saucepan with special frying oil and cook over low heat. Season with fleur de sel, pepper and a pinch of chilli and it’s ready!
Take a plain plate. Cut the cooked monkfish in half and place it in the middle of the plate. Put the cauliflower purée in a pipette and make dots of cauliflower puree around the plate. Place the cooked coloured cauliflowers around the plate. Finally, decorate with small flowers and shiso. Serve the broth separately.
Read Chef Basile’s second recipe here!
Read Chef Basile’s first recipe here!