'Sea & Shore' Cornish Cookbook - a podcast by WNYC

Chef and restauranteur Emily Scott joins us to discuss her new cookbook, Sea & Shore: Recipes and Stories from a Cook and Her Kitchen in Cornwall, featuring over 80 simple and seasonal recipes from England's southwest coast. 

 

Recipe: Monkfish, Cornish chorizo and sun blush tomatoes on rosemary skewers

Serves 8

MONKFISH, or lotte in French, is known as the poor man’s lobster. It is a delicious, robust and wonderful ingredient that I love to cook and eat. It works so well with bolder flavours, such as curries, or can be cooked over fire or even refined by serving as a ceviche. Here, the combination of monkfish, chorizo and sun blush tomatoes is delicious. Threading them on to rosemary skewers is pretty and adds a depth of flavour to the fish.

 

1 x 200 g (7 oz) jar sun blush tomatoes, drained, reserving the oil

1 medium chorizo, about 225 g (8 oz), cut into

1 cm (1/2 in) rounds

650 g (1 lb 7 oz) monkfish fillet, cut into chunks

12 long rosemary sprigs, plus extra leaves for sprinkling

100 ml (31/2 fl oz/scant 1/2 cup) olive oil

Cornish sea salt and freshly ground black pepper

 

To serve

handful of rocket (arugula) leaves

hot buttered Cornish new potatoes

mixed leaf salad with edible flowers

 

Preheat a barbecue or grill (broiler) to high.

Place the sun blush tomatoes in a large bowl and add the sliced chorizo. Using a skewer, pierce a hole through each piece of monkish, then toss in the bowl with the tomatoes and chorizo. Thread alternately onto rosemary skewers, allowing 3 pieces of each ingredient on each skewer.

Barbecue or grill (broil) the monkfish skewers on all sides, keeping them moving, for a total of 6 minutes, or until browned at the edges. Drizzle with with olive oil and sprinkle with salt, pepper and rosemary leaves.

Lay the grilled monkfish skewers on rocket leaves and serve with hot buttered Cornish new potatoes and a kitchen leaf salad with summer flowers.

Excerpted from Sea & Shore: Recipes and Stories from a cook and her kitchen in Cornwall by Emily Scott, published by Hardie Grant, June 2021

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