Spring seafood recipe to try at home

This stunning combination of hot and cold layers is perfect for spring, says Pause Restaurant’s head chef Rino Avellini. Here’s the recipe, so you can try it at home.

Recipe: Monkfish with pancetta, eggplant and seafood broth. Picture: Dominika Lis.

This stunning combination of hot and cold layers is perfect for spring, says Pause Restaurant’s head chef Rino Avellini. Try his recipe at home.

Pause restaurant head chef Rino Avellini. Picture: Dominika Lis

MONKFISH WITH PANCETTA, EGGPLANT, LIGHT SEAFOOD BROTH

INGREDIENTS — SERVES 4

8 x 80g medallions of New Zealand monkfish

8 slices of cured flat pancetta

salt, pepper and oil for seasoning

800g eggplant

4 cloves garlic

1 bunch each of Italian parsley and thyme

White wine vinegar

100g celery

100g carrots

150g brown onion

150g fresh banana prawns

1 bay leaf

black peppercorns

1 Roma tomato

1kg monkfish bones

Iced or cold water

30g snow pea sprouts

2 radishes (sliced on mandolin)

15g mustard sprouts, 30g baby rocket, 1 lemon

METHOD

Monkfish: Preheat oven to 180 degrees. Fillet fish, portion it at 80g per medallion, season with salt, pepper and oil, and wrap it with finely sliced cured pancetta. In a hot pan, seal the medallions all over and finish them in the oven for about 6 minutes. Let them rest for a couple of minutes before transferring to plate.

Eggplant: Remove the skin, slice, put salt on each side and leave on a rack in the fridge for a few hours. Then, wash it under fresh water to remove excess salt and bitterness. Dry the eggplant and cut into cubes. Season with salt, pepper, garlic and oil. In a hot pan, stir fry the eggplant until it is soft. Finish with Italian parsley and a dash of white wine vinegar.

Seafood broth: In the oven, roast the monkfish bones with celery, carrots, brown onion, and a few prawns split in half. Then, transfer to a pot and add two garlic cloves, one bay leaf, a few black peppercorns, one Roma tomato, thyme and parsley stems. Cover with iced or cold water and gently bring it to the boil for 40 minutes. Filter the broth and use it as a warm sauce for the dish.

Salad: Season snow pea sprouts, radish (sliced on mandolin), mustard sprouts and baby rochet leaves with salt, pepper, oil and lemon juice.

Assembly: Use eggplant as a base, then add monkfish and top with salad, before drizzling with seafood broth.

Pause Restaurant at Samford Village. Picture: Dominika Lis

PAUSE RESTAURANT

Address: 16 Main St, Samford Village

Phone: [phone]

Visit: pausesamford.com.au