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Spiced monkfish bean and chorizo cassoulet with a lime and kohlrabi salad

 Phil Yeomans   Winter 2021 Join us on        @thebbqmag

 #Monkfish #Salad #PhilYeomans







Spiced monkfish bean and chorizo cassoulet with a lime and kohlrabi salad

  • 1 monkfish tail
  • 50g chipotle paste
  • 150ml rapeseed oil
  • 1 tsp salt

Kohlrabi salad

  • 100ml lime juice
  • 50ml water
  • 50ml white wine vinegar
  • 1 kohlrabi, spiralized 3mm
  • Small bunch coriander, chopped
  • Small bunch basil, chopped
  • bean cassoulet
  • 200g cooked chorizo, cut in 1cm cubes
  • 1 medium onion, finely chopped
  • 1 garlic clove, crushed
  • 200g chopped tomatoes
  • 1 tbsp chipotle paste
  • 100g black eye peas dried
  • 100g black beans dried
  • 100g cannellini beans dried
  • 2 tbsp smoked paprika
  • 1½ litres chicken stock
  • 15ml sherry vinegar
  • Salt to taste 




  1. For the cassoulet, in a Dutch oven sweat the onions and garlic until translucent then add the chorizo and stir until the chorizo has released most of its oils. Deglaze the pan with the sherry vinegar. Add the beans, chopped tomatoes, smoked paprika and stock and give it a good stir. When it starts to boil remove from the heat, place on the lid, and place in the wood-fired oven overnight once the oven has dropped below 130°C. Place the door on the oven. Remove the next morning and chill; heat up when required.
  2. For the monkfish marinade, whisk the chipotle paste and rapeseed together in a bowl then add the salt. Cut the monkfish in to portions and place in the marinade for at least 1 hour.
  3. For the kohlrabi, boil the sugar, vinegar and water together in small pan until the sugar has dissolved. Set aside to cool. Once cooled add the lime juice herbs and kohlrabi and leave to marinade for an hour.
  4. Heat the wood fired oven to 250°C and place a Tuscan grill in the oven to preheat; you may want to rake some coals under the grill. Once hot, grill the monkfish on the grill for 2½ minutes on each side. Remove from the grill and rest for 2 minutes.
  5. Heat the beans and serve with the monkfish and the pickled kohlrabi.


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