Panfried Monkfish With Bunya Nut Hash, Rocket and Macadamia Nut Pesto
By: Vic Cherikoff
Published: Sunday, August 29, 2010 - 8:58pm

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

1 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. 2 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. 3 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. 4 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. 5 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.