Pan Fried Hake and Kataifi-wrapped Monkfish Scampi with Lobster Bisque, Cauliflower and Sea Vegetables Recipe

Words by Dan Warden

Recipes from Jude Kereama, owner and Head Chef of Porthleven’s Kota and Kota Kai.

kotarestaurant.co.uk  

kotakai.co.uk 

Above | Rebecca Hawkey

Pan Fried Hake and Kataifi-wrapped Monkfish Scampi with Lobster Bisque, Cauliflower and Sea Vegetables recipe

Serves 4

Ingredients:

For the cauliflower puree:

1 banana shallot

1 clove garlic

25g butter

25ml rapeseed oil

250g cauliflower florets

250g chicken stock

50ml double cream

2tbsp white miso paste

Salt and pepper

For the lobster bisque:

1 carrot diced

½ white onion diced

1 celery diced

1 fennel bulb diced

300ml sake

200ml Ninben Shiro Dashi

50ml Tomoe Hidaka Kelp stock concentrate

1l lobster stock

1l Truefoods Fish Stock

¼g saffron threads

4tbsp red miso paste

1tsp gochujang chilli paste2 yuzu zested

50ml Tosa yuzu juice

100g chilled butter finely diced

For the saffron mayonnaise:

½g saffron threads crushed

50ml warm water

1 cup Kewpie mayonnaise

For the sea vegetables:

Samphire

Salty fingers

Sea astor

Wakame

For the hake and kataifi-wrapped monkfish:

Hake fillet (80g per portion)

Monkish scampi tail

Kataifi pastry

Egg wash

Seasoned flour

For the garnish:

Seaweed powder

Coriander micro cress

Method

For the cauliflower puree:

Sweat shallot and garlic in rapeseed oil and butter until translucent and then add cauliflowers florets and cook till completely caramelised. Add stock and reduce till there is no liquid left and then add half of the cream. Blend in Vita-Prep mixer and season. Pass and add more cream if needed. Keep warm.

For the lobster bisque:

Fry of all the vegetables until caramelised and deglaze with the sake. When the sake is completely reduced add the lobster stock, saffron, and fish stock. Reduce by half on a high heat. Season with red miso paste, gochujang paste and yuzu. Whisk in the butter and finish with a grate of yuzu.

For the saffron mayonnaise:

Reconstitute saffron threads in the warm water. Reduce liquid until the threads have let out all their colour and cool down. Stir into mayonnaise and spoon into a piping bag.

For the sea vegetables:

Blanch in plain water and mix with a little butter to glaze.

For the hake and kataifi-wrapped monkfish:

Trim the monkfish tail and then cut in half. Roll in seasoned flour, then the egg wash. Lay out some kataifi pastry and wrap the monkfish to cover. Deep fry till crispy golden brown. Panfry the hake fillets.

To assemble:

Spoon a little cauliflower puree in the middle of a bowl. Add some sea vegetables. Next place the monkfish and hake fillet beside each other. Add a blob of saffron mayonnaise in the middle and garnish. Serve the lobster bisque in sauce jugs for people to pour around their own bowls.