Monkfish:
Fillet and skin the monkfish.
Salt the monkfish using coarse sea salt for 6 min.
Wash off the excess sea salt and wrap the fish in a kitchen cloth for 6 hours.
Store in the fridge and portion when needed.
To cook the monkfish coat the fish in the blackened spices and place in the oven @180 degrees for 6-8 minutes or until firm.
Rest for 4 min, slice and serve.
Broccoli:
Lightly poach the broccoli in boiling salted water until tender and serve at the last minute.
Cracked Wheat:
Sweat off cumin, shallot, thyme, bay, garlic until they are soft.
Add apricots and raisons and cook for 2 mins.
Add the raz el hanout cook for 2 mins until slightly golden.
Add cracked wheat, place on a higher heat until the wheat turns slightly golden in color.
Pour over boiling chicken stock, mix well, and cover with cling film
Leave to rest for 20 mins above in a warm place.
Run a fork through the mix and store in fridge.
Heat in a non stick pan and finish using chopped coriander and mint.
Mussel Cream Sauce:
Sweat down vegetables, raz el hanout and curry powder, add tomato paste and cook out for 10-15 minutes.
Add the stock and reduce by half.
Add cream and simmer for 5min.
Add yoghurt and bring to boil.
Add lemon juice and seasoning.
Pass through a fine sieve followed by a muslin cloth.
To Assemble:
Place two small piles of cracked wheat onto the plate positioning the monkfish on top.
Add the broccoli and sauce around the outside of the fish.