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Categories:Viewed: 12 - Published at: a year ago
Ingredients
- 7/8 pound potatoes
- 18 nuts bunya
- 4 monkfish fillets x 250gs
- 5 cups rocket
- 9/16 cup macadamia nuts
- 7/8 cup parsley
- 6 3/4 tablespoons olive oil
- 1 3/8 tablespoons butter
- 1 7/16 tablespoons honey
- 1/4 teaspoon salt
- 1/2 teaspoon rub Rainforest
- 1 sprig watercress for garnish
Method
- 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.
- 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.
- 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.
- 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.
- 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.
