Lottie Deli
BAKED MONKFISH X L'INSTANT DIVIN , SPICED TEA
For 2 people / Preparation time 20 minsCooking time 50 to 70 mins for a thick steak, 30 to 40 mins for thinner pieces/ Preparation time 20 mins
- A piece of monkfish large enough to be cut into two portions after cooking, alternately, the cod.
- 2 to 4 apples depending on their size (which you can replace with pears or quinces)
- 1 onion
- 6 to 8 kumquats or alternatively 1 to 2 peeled mandarins
- 100-150 ml of vegetable milk , cashew nut or coconut/cashew mix. For cream lovers, liquid cream
- One of our spiced teas, L'Instant divin , Exubérance Impériale or Detoxology
- 2 to 4 tablespoons of old rum, cognac , or other dark alcohol
- Salt and pepper to taste, 1 to 2 cinnamon sticks, star anise
- For decoration, fresh coriander or parsley leaves
1) Cold brew 3 teaspoons of tea for 40 to 60 minutes, depending on the desired flavor intensity. Cold brewed at room temperature, the milk absorbs the flavor of the spices and the tea without developing any bitterness. For this dish, I prefer to brew it in a paper filter rather than directly in the liquid.
2) For a steak like the one in our picture, it is best to sear it in a pan for
3 to 4 minutes per side. For thinner pieces, this is not necessary. Place the monkfish on a platter and surround it with apples, kumquats, onions, or other fruits or vegetables of your choice, previously chopped. Add the cinnamon sticks and star anise and bathe everything in the tea-infused milk.
3) Bake in an oven preheated to 80°C. It is best to turn off the fan-assisted oven if your oven allows it; otherwise, it is better to make this dish in a casserole dish. Cook for approximately 50 to 70 minutes for a thick steak. For thinner pieces
30 to 40 minutes will be sufficient. Check that the fish is cooked thoroughly before serving and adjust the cooking time as needed.
4) Enjoy this dish with the same tea used to prepare it and with a light wine or champagne. We chose the Crémant de Loire Pinot Noir from Domaine de La Petite Roche .