“Crumbed fried monkfish between two soft buns, cut with a pure and natural wine by the De Moors? Awesome.” Giovanni Paradiso, 10 William Street
- 700 gm skinless monkfish fillets, bones removed, finely diced
- 2 tbsp finely chopped chives
- For dusting: seasoned plain flour
- 2 eggwhites, lightly beaten
- 400 gm fresh fine white breadcrumbs
- 80 ml (1/3 cup) vegetable oil
- To serve: shredded iceberg lettuce and mustard cress
- 7 gm (1 sachet) dried yeast
- 310 gm “00” flour
- 75 ml milk, plus extra for brushing
- 25 gm caster sugar
- 65 gm softened butter, coarsely chopped
- 1 egg yolk
- 1 tbsp lemon juice
- 200 ml vegetable oil
- 2 cornichons, finely chopped
- 1 tsp baby capers in vinegar, rinsed
- 1 tbsp flat-leaf parsley, finely chopped
- 1 tbsp finely chopped chives
- 1For 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.
- 2For 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.
- 3Combine 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.
- 4Preheat 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.
- 5Heat 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.
- 6Top 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 .
Drink Suggestion: 2009 Alice et Olivier De Moor Bourgogne Chitry, Burgundy, France.