BBQ Monkfish, Squid Fricassee, Tomato Fondue and Caramelised Onion
Matt Gillan is back with a dish to remember, BBQ Monkfish, Squid Fricassee, Tomato Fondue and Caramelised Onion. A favourite on his recipe menu it is one to try! The monkfish is glazed with molasses, brown sugar, oyster sauce, brown sauce and apple juice.
Direction :
Monkfish Glaze
Mix all ingredients together.
Monkfish
- Remove membrane from the fish and trim. Light a BBQ.
- Skewer the monkfish
- Coat well with glaze and put on the BBQ
- Baste every so often, turning every few minutes
- Cook for 10 minutes, allow the glaze to burn in places
Squid Fricassee
- Cut the squid in half, to open it up and scrape the membrane from the squid
- Carefully score both sides
- Heat a frying pan until really hot. Add the squid and salt. Fry for 20 seconds
- Add the onions and parsley. Mix and remove from the pan
Madras Almonds
- Mix the nuts with the madras paste and salt
- Bake for 10 minutes in an oven at 180°c
- Remove and allow to cool
Pickled Ginger
- Finely slice the ginger
- Finely chop the coriander
- Mix together
Lime Pickle
Blend the lime pickle until smooth.
Tomato Fondue
- Remove the eye from the tomatoes and cut in half
- Put on a tray, flat side down and roast at 180°c for 1 hour
- Allow to cool
- Remove the skins from the tomatoes and crush them into a pan
- Mix with all other ingredients
- Put on a low heat and reduce until thick
- This will take a couple of hours
Caramelised Onion
- Peel, half and very finely chop the onions
- Put them in a pan with the salt
- Put the pan on a high heat to start, until the onion start to fry, then reduce to a low/medium heat
- Stir every so often and cook until caramelised, about an hour
