"Wow! I loved every minute of the week from the first --course dinner to our time spent honing knife skills & butchery, to our evening spent clasping full tummies! Thank you Maynard & Benedict for taking the time to teach us all those kitchen tricks. Hope to see you at the advanced course."
Dharshi Wijitunga
Switzerland, 2009
Walnut Grove Recipes
Thai Style Monkfish Soup
Serves 4
- 2 sticks lemon grass
- 50g ginger
- 25g galangal
- 1 small red chilli - hot!
- 4 cloves garlic
- 1 spring onion
- 200g monkfish
- 1 tbs olive oil
- 1 cube chicken bouillon
- 500ml fish stock
- 1 tbs coriander, chopped
- 400ml coconut milk
- 1tsp castor sugar
Method
1. Finely chop the lemon grass, chilli & spring onion, crush the garlic and grate the galangal and ginger. Chop the monkfish into cubes around 2cm square, set aside.
2. Heat a heavy based saucepan, add the olive oil, lemon grass, chilli, spring onion, garlic, galangal and ginger to the saucepan.
3. Gently fry for around 3mins over a medium heat then add the fish stock and half a chicken bouillon cube. Bring to the boil and reduce gently by half, then add the coconut milk. Season to taste, add more of the chicken bouillon if necessary.
4 . Bring to a simmer, add chopped monkfish & sugar and simmer for a further couple of minutes until the monkfish is just cooked.
5. Add the chopped coriander and serve!
Serving Suggestions
This is a fantastic starter, or a lovely lunch. Homemade bread would be a good accompaniment.
Advanced Preparation
This is best made the day before to allow the flavors to infuse. When re-heating be careful not to overcook the fish.
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