Roast Fillet of Monkfish Recipe by Aqua Restaurant with wine pairing.
Monkfish is a great option for this time of year. It is available all year round, which makes it good value and it is highly nutritious and filling due to the meaty nature of the fish. This simple recipe showcases the best of the fish and the curry compliments its mild flavours.
– 800g monkfish fillets
– 100g Israeli couscous
– 1/2 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 tablespoon olive oil
– 1 spring onion
– 10g chopped coriander
– 10g chopped mint
– 100ml cream
– 200g butter
– 1 teaspoon cumin seeds (toasted)
– 1 teaspoon coriander seeds (toasted)
1. Cook the couscous in a pan of salted boiling water for 6-7 minutes and drain.
2. Warm the curry powder and turmeric in olive oil. Add the couscous and stir.
3. Allow to cool, add chopped spring onions, coriander and mint.
4. Grind the toasted spices and butter (at room temperature) in a food processor till smooth. Place in container and refrigerate.
5. Roast off 4 pieces of fish in a hot frying pan till lightly brown.
6. Place in oven at 200C for 2-3 minutes.
7. Warm cream in a pot and whisk in a teaspoon of curry butter to make the sauce.
8. Place tablespoon of couscous on a warm plate, place monkfish on top.
9. Drizzle a tablespoon of curry sauce over the dish to garnish and add herbs of your choice
Our recommended Wine Pairing for this Recipe
Chanson Macon la Roche Vineuse €18.99
This wine has a delicate buttery nose with aromas of citrus fruits, floral touches such as acaia flower and a flutter of mint.
On the palate this wine is smooth, round and creamy with a delightful crispness. All the aromas glide onto the palate along with a subtle minerality. This wine is beautifully balanced and has great finesse. A must try wine.
This wine will pair beautifully with the meaty fish as the wine has the body to match. The floral tones with mingle with the mild curry tone of the dish with the minerality leaving a clean palate after.
Available from O’Brien’s Wines Nationwide or Online.
At the very end of the West Pier in Howth is Aqua Restaurant, a first floor dining room with stunning views over the water to Howth Sound & Ireland’s Eye. The atmosphere is always buzzing, with the panoramic views changing hourly depending on the weather and the mood of the sea. The sunsets are legendary and worth a visit, experience them whilst sipping a glass of wine and enjoying the menu choices of the day.
Aqua originally opened in December 1999, having converted the former base of Howth Yacht Club. Their commitment to great food and service has led to a loyal following from the local community over the years. The À la carte menu is extensive with culinary delights from Aqua’s own lobster tank. Their tasty dishes are often paired with fresh salad from the Aqua kitchen garden on Howth Hill.