Monkfish with potato-carrot topping
Ingredients
• 800 g monkfish fillet (ready to cook)
• 2 potatoes (waxy)
• 1 carrot
• 150 g butter, melted
• 1 egg
• 1 BBQ salt plank
For the rub:
• 1 tsp fennel seeds
• 1 teaspoon ground star anise
• ½ tbsp granulated garlic
• 1 tsp black sesame seeds
• ½ teaspoon coarsely ground ginger
• ½ tsp chopped rosemary
• 1 tbsp salt flakes
preparation
Divide the monkfish fillet into 4 equal pieces and sprinkle evenly with the rub. Coarsely grate the potatoes and carrots and mix with the egg.
Prepare a grill with a lid for direct grilling. Brush the salt plank with olive oil and place it over the glowing charcoal. Make small rösti from the potato and carrot mixture and bake them on the salt plank.
Prepare the grill for indirect grilling and set it to 165 °C. Cook the fish fillets to a core temperature of approx. 55-60 °C (transparent) or 62 °C (firm), brushing several times with the melted butter.
Top the fish pieces with the potato-carrot rösti and serve.
FIRE&FOOD Issue 2-2017
