Roasted monkfish on aubergine puree, flavored with cumin and coriander

Monkfish is a very popular species of fish on the Islands and is served by virtually every well-known restaurant. There are many ways to prepare it, but I will show you one of the more original ones that I managed to meet.


0.5 kg of Monkfish
2 eggplants
1 teaspoon cumin
1 teaspoon ground coriander
olive oil
100ml clarified butter
100ml 30% cream
80 g green olives
1 teaspoon capers
5 salted anchovies
1 red chilli
1 bunch of fresh parsley
2 lemons
salt and pepper
Eggplants should be burned on a flame to burn the crust and then put in the preheated oven for about 20 minutes. When the eggplants are soft, put them in a cool place to cool down. The whole pulp should be hollowed out and then transferred to a hot pan. Season the eggplant mousse with cumin and coriander, salt and pepper. The whole should be sprinkled with a half of lemon. If the consistency is too thick, watered with a little cream.
Clean and fry the fish in a hot pan with the addition of oil. We add a tablespoon of butter and wrap the fish several times. Season the whole with salt and pepper and sprinkle with lemon juice.
All we have to do is make a sauce that is as simple as the whole dish.
To prepare the sauce, finely chop the green olives, capers, anchovies and red chilli. Mix in a large bowl with olive oil, the remaining lemon juice and chopped parsley. Season to taste with salt and pepper.
A nice addition to this “fish” will be potato cooked in shell. Personally, I prefer granular additives such as lentils or rice

Rafał Bujnicki

Ralph Bujnicki is a professional chef with years of experience in Poland and abroad. He began his culinary journey as a chef in Opole’s gastronomic market. After many years of hard work in Poland, he decided to further develop his skills abroad.

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