1 havtaskehale à 800 g – 1 kg
1 spsk. anisfrø
10 gulerødder
1 spsk. arganolie
(el. en anden stærkt parfumeret olie)
12 lychee
120 g hvedekerner
1 fennikel
1 bdt. koriander
50 g gurkemejerødder
1 citron
150 g saltet smør
4 cl rapsolie
Skræl gulerødderne og gurkemejerødderne, og pres dem igennem en juicepresser hver for sig. Hæld saften fra gulerødderne op i en sauterpande, og lad den stå på grillen, uden at den koger. Den skal fordampe og opnå konsistens som en demi-glace, hvorefter du blender den med en lille smule arganolie. Få din fiskehandler til at tage skindet af halen og skære den til, dog med begge fileter siddende på benet. Rist anis af på en tør pande, stød i morteren, og bland med olie. Smør havtaskehalen grundigt ind i halvdelen af marinaden, et par timer inden den skal grilles. Kog hvedekerner i 1⁄2 l letsaltet vand i 12-15 min., eller indtil de er bløde, men faste.Tag dem op af vandet, og vend sammen i en skål med papirtynde skiver af fennikel, resten af anismarinaden, grofthakket koriander, og smag til med salt og peber. Mens havtasken griller, afskalles lychee. I en kasserolle lunes gurkemejesaft og piskes op med koldt smør. Smag til med lidt citronsaft. Til sidst kommes lycheen i saucen, og du kan evt. anrette med lidt usprøjtede sommerblomster.
TIPS
Når du har pillet skallen af lycheen, varm den da bare med den sorte kerne indeni. Den er svær at pille ud før tilberedning, men meget nemmere efter!
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1 monkfish tail à 800 g – 1 kg
1 Tbsp. aniseed
10 carrots
1 Tbsp. of argan oil
(or another highly perfumed oil)
12 lychees
120 g of wheat kernels
1 fennel
1 bunch cilantro
50 g turmeric roots
1 lemon
150 g salted butter
4 oz canola oil
Peel the carrots and turmeric roots, and squeeze them through a juicer separately. Pour the juice from the carrots into a saucepan, and leave it on the grill, without boiling. It will slowly evaporate when it has achieved consistency of a demi-glace, and then blend it with a little argan oil. Get your fishmonger to tear the skin off the tail and cut it with both fillets still on the bone. Toast the anise in a dry pan, crush it in a mortar and mix with oil. Butter the monkfish tail thoroughly with half the marinade a few hours before grilling. Cook the wheat grain in 1/2 a litres of salted water for 12-15 min. or until it is soft but firm. Take them out of the water and swirl them together in a bowl along with paper-thin slices of fennel, the rest of the aniseed marinade, coarsely chopped coriander and finally season it with salt and pepper. While the monkfish is roasting peel the lychees. In a saucepan the turmeric juice is heated and whipped together with cold butter. Season it with a little lemon juice. Finally the lychees are added to the sauce, and you may want to reek in a little unsprayed summer flowers.
TIPS
Once you’ve peeled the lychees, you can easily warm them along with their black kernel inside. It is difficult to peel the lychee meat off before cooking, but much easier after!
