Serves 6
1 ½ Kilo of Monkfish Tails
Cajun Spice (for seasoning)
6 Tiger Prawns
300g Crayfish
1 Kilo Sweet Potato
1 Large Onion
3 Stalks of Celery
1 Carrot
2 Cloves of Garlic
200ml Fish Stock
50ml White Wine
300ml Double Cream
Chives (1tbspn)
Parsley (1 tbspn)
Chervil (1 tbspn)
50g Unsalted butter
Peel the onion, carrot, celery and garlic and dice them brunoise (1mm x 1mm). In a saucepan sweat all the previous vegetables for about 4 minutes on a small flame and add the wine. Turn the heating up and deglaze the wine (until absorbed into the vegetables). Add the fish stock and reduce by two thirds. Then add the cream and reduce by half. Season and finish with the crayfish, parsley, chives and chervil.
Peel the sweet potato and cut into 5mm cubes. Add them to a pan with the butter and season with salt, pepper and cook until soft. Be careful not to overcook as you want to be able to feel the pieces within the chowder. Add the potato to the chowder.
Remove the fillets from the Monkfish tails with a sharp knife. Divide into 6 portions and season with the Cajun spice, sea salt and white pepper.
Peel the prawns but try to leave the heads on, remove the spine.
Heat a large pan with olive oil, seal the monkfish from each side, add some butter and place in the oven at 250°C for 4 minutes.
In another hot pan with olive oil sauté the prawn until cooked.
On a serving dish place the sweet potato chowder on the middle of the plate, then slice the monkfish into 3 and place on the one side of the chowder so the prawn can sit on the other side, head up. Garnish with some fresh dill.
