WE tend to think of coffee only in terms of drinking it in this country with the exception of a few recipes.
WE tend to think of coffee only in terms of drinking it in this country with the exception of a few recipes. Here is a fish and coffee recipe for you to try.
500g monkfish tail off the bone
Slug of vegetable oil
10 roasted coffee beans ground (we use Ouseburn Coffee Company's Foundry No 1)
1 shot espresso
Small pinch Demerara sugar
50ml olive oil
Splash red wine vinegar
Selection of late-season salad leaves and flowers
Slice the monkfish into collops and dust with the ground coffee.
Pour a good slug of vegetable oil into a non-stick pan, add the monkfish and fry on one side only virtually all the way through until the fish looks opaque. Take off the heat but leave the fish in the pan to continue cooking.
Meanwhile, pour the espresso into a pan with the sugar. Bring to the boil until the sugar dissolves and you have a syrup.
Add splash of red wine vinegar and the olive oil and mix.
Take the monkfish out of the pan and place four or five pieces on each plate, cooked side up. Arrange your salad on the plates and drizzle over the espresso dressing.