Is there anywhere better to relax in the sun than by the Cornish coast? We’re pretty sure you can guess our answer! At Rojano’s in the Square, we aim to offer a slice of the Mediterranean on a plate, so here is our recipe of chargrilled monkfish tail – the perfect dish for a spring evening.

Rojano’s chargrilled monkfish tail with potted shrimp butter and pangrattato

 For the monkfish:

  • 1 prepped monkfish tail, 250g
  • 5g fine salt
  • 5g Madras curry powder
  • 50g salted Cornish butter, room temperature
  • 5g Marmite
  • Splash of lemon juice

Whisk the butter, Marmite and lemon juice together in a bowl.

Once mixed, add the curry powder and salt, then spread lightly all over the monkfish – don’t use all of the seasoning just yet.

Seal the monkfish on a chargrill or a BBQ. This will add beautiful char lines and give the fish a lovely smoky flavour.

Next, line a baking tray with greaseproof paper and place the monkfish on top. Brush the fish with the remaining seasoning, before baking for 5-10 minutes at 180°C, or until the monkfish reaches the core temperature of 55°C. Then rest the fish for 2-3 minutes.

For the potted shrimp butter:

  • 10g brown shrimps
  • 50g soft-salted Cornish butter
  • 2g capers
  • 1 grated garlic clove (using a Microplane grater)
  • ½ a juiced lemon and its zest
  • Large pinch of chopped parsley

Melt the butter in a small saucepan until golden, then add the capers, shrimps, garlic, and lemon juice. Warm this through, then finish with the parsley before spooning the mixture over the fish.

For the pangrattato:

  • 100g stale sourdough bread
  • Splash of olive oil
  • 25g butter
  • Pinch of picked thyme leaves
  • 1 grated garlic clove (using a Microplane grater)

Blitz the bread in a food processor. Next, heat a pan over a medium heat and add the olive oil and butter until they are foaming, then add the garlic and thyme. Cook for 1-2 minutes until the aromas are released, then add the breadcrumbs. Cook over a high heat until the breadcrumbs turn golden brown in colour. Set aside and allow to cool.

Spoon the pangrattato over the fish – this will add a beautiful texture to the dish. Finish with a sprinkling of chopped parsley and lemon zest (optional).

Paul’s popular Fairground dessert is back! Find out more here.