Panfried Monkfish With Bunya Nut Hash, Rocket and Macadamia Nut Pesto

Photo: Vic Cherikoff

Ingredients

400 grams potatoes

18 bunya nuts

4 x 250gs monkfish fillets

100 grams rocket

80 grams macadamia nuts

50 grams parsley

100 milliliters olive oil

20 grams butter

30 grams honey

1/4 teaspoon salt

1/2 teaspoon Rainforest Rub*

Sprig of watercress for garnish

(* Can be found at: www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id= 12)

Preparation

First, peel the potatoes and bring them to the boil in small pot; in another pot, boil the bunya nuts and allow to cool in the boiled water.

For the pesto; finely chop the macadamia nuts, rocket, parsley or blend together in a food processor and then reduce this mixture to a paste in a mortar and pestle adding a little olive oil, honey, Rainforest Rub and salt to taste.

Remove the shells from the bunya nuts and chop the nut meat finely; drain the potatoes; coarsely mash both of these in a bowl and season with salt and form into hash brown sized patties.

In a sauce pan, heat a little olive oil and melt in some butter; pan-fry the bunya nut hash browns until golden; it may require a little more olive oil during the process; make sure to keep the temperature down to low to avoid any smoking of the oil.

Ensure the fish is free of all bones and in another sauce pan heat a little olive oil and butter and pan fry the monkfish until also golden brown on medium heat.