Monkfish with pickled cauliflower
For the Monkfish
160 gm Monkfish, fillet
Baharat
Thyme
EVOO
For the pickled cauliflower
100 gm Cauliflower florets, blanched
20 gm Pancetta, cut in to matchsticks and sautéed till crisp
5 gm Capers, washed
Parsley
2 Slices of ginger
400 ml Japanese rice vinegar
For the lemon and thyme pistou
1 Lemon zest, finely grated
1 Garlic clove, finely grated
3 Thyme sprigs, leaves only
Salt
EVOO
Bring vinegar and ginger to the boil in a small pot, allow to cool to room temperature. Remove the ginger then pour over cauliflower and refrigerate covered over night.
In a mortar and pestle pound lemon zest and garlic with salt, add thyme leaves and bruise lightly, add just enough EVOO to make a thick paste.
Season monkfish with baharat and salt. Vacuum pack with a sprig of thyme and Evoo. Place in 58°C water bath for 12 minutes. Remove the fish from the bag and place in a hot oven for 5 minutes, rest in a warm place.
To assemble, drain cauliflower toss with parsley, pancetta a pinch of salt and a dash of EVOO. Arrange cauliflower on plate and top with monkfish. Drizzle pistou around plate.