700 gmskinless monkfish fillets, bones removed, finely diced2 tbspfinely chopped chivesFor dusting:seasoned plain flour2eggwhites, lightly beaten400 gmfresh fine white breadcrumbs80 ml(1/3 cup) vegetable oilTo serve:shredded iceberg lettuce and mustard cressMilk panini7 gm(1 sachet) dried yeast310 gm“00” flour75 mlmilk, plus extra for brushing25 gmcaster sugar65 gmsoftened butter, coarsely choppedMayonnaise1egg yolk1 tbsplemon juice200 mlvegetable oil2cornichons, finely chopped1 tspbaby capers in vinegar, rinsed1 tbspflat-leaf parsley, finely chopped1 tbspfinely chopped chives
For milk panini, stir yeast, 125gm flour and 150ml lukewarm water in the bowl of an electric mixer fitted with a dough hook to combine, cover and set aside until doubled in size (45 minutes-1 hour). Add milk, sugar and remaining flour, mix on low speed until combined, then, mixing continuously, add butter a little at a time until incorporated. Cover, set aside until doubled in size (1 hour), turn onto a lightly floured surface, knock back, then roll into 14 golf-ball-sized pieces and place on oven trays lined with baking paper, leaving 3cm between each. Cover and stand until almost doubled in size (30 minutes). Preheat oven to 180C. Brush tops of panini with milk and bake, swapping trays halfway through cooking, until golden and cooked through (12-15 minutes). Set aside to cool.
For mayonnaise, whisk yolk and lemon juice in a bowl, then, whisking continuously, add oil in a thin steady stream until combined and thick. Fold through remaining ingredients, season to taste and refrigerate until required.
Combine monkfish and chives in a large bowl, season to taste and shape into 14 patties. Dust in flour, then eggwhite, then breadcrumbs, shaking off excess in between.
Preheat oven to 140C. Preheat a char-grill pan over high heat. Halve panini and grill, cut-side down, until golden (1-2 minutes). Transfer to an oven tray, keep warm in oven.
Heat half the oil in a frying pan over medium heat, cook half the patties, turning once, until golden (2-3 minutes each side). Wipe out pan and repeat with remaining oil and patties.
Top panini bases with monkfish patties, mayonnaise, lettuce and mustard cress, season to taste, sandwich with tops and serve hot.
This recipe is from the September 2011 issue of Australian Gourmet Traveller.