Roasted monkfish tail with rustic salsa rossa
Roasted monkfish tail with White Kampot Pepper, rustic Salsa Rossa with Cobanero Chilli Flakes & Sun-Dried Tomato Powder
This is a wonderful recipe created by professional chef Bart van der Lee. It is accessible, easy to follow and tastes utterly delicious. Packed with flavour; the cobanero chilli flakes and sun-dried tomato powder make this dish incredibly unique - creating a perfectly balance of fruitiness and spice..
Method
For the rustic salsa rossa
Cut the peppers in half and remove the stem and seeds. Quarter the tomatoes and remove the cores and add these to a baking tray.
Add the crushed garlic, thyme, Sun Dried Tomato Powder and Cobanero Chilli Flakes and roast in the oven for 30-40 minutes, stirring halfway through.
Remove the mixture from the oven and leave it to cool down. Remove the thyme stems.
Chop the mixture coarse with a chef’s knife. Chop the garlic a little extra fine.
For the monkfish
Season the monkfish tail with White Kampot Pepper and Fleur de Sel.
Roast in a pan with some oil till it turns golden brown, add the butter, bask and finish with the garlic and thyme. Cook in the oven for 8-12 minutes till cooked through.
To serve
Add the salsa rossa to a dish or platter, place the monkfish in the middle and finish with freshly chopped basil and the roasting sauce from the pan.
For the monkfish
1 monkfish tail
1 tsp Fleur de Sel
1 tbs butter
2 cloves garlic
1 bunch thyme
White Kampot pepper
For the salsa rossa
4 red peppers
4 large tomatoes
3 sprigs thyme
3 garlic cloves (crushed)
1 tsp Sun Dried Tomato Powder
1 tsp Cobanero Chilli Flakes
2 tbs olive oil
1 bunch of fresh basil