Dukkah is traditionally an Egyptian dish used as a dip for bread. Here, Silvena Rowe pairs it with monkfish for a delicious dinner.
For the hazelnut dukkah, heat a frying pan over a medium heat until hot. Add the hazelnuts and toast for 1-2 minutes, or until pale golden-brown. Add the remaining hazelnut dukkah ingredients and continue to toast, stirring constantly, for 1-2 minutes.
Blend the mixture in a food processor to a coarse powder. Season, to taste, with salt and freshly ground black pepper and set aside.
For the sumac onions, heat the oil in a frying pan over a medium heat and fry the onions for 8-10 minutes, or until softened.
Stir in the pomegranate molasses and continue to cook for 2-3 minutes, or until the onions have caramelised. Stir in the sumac, remove from the heat and set aside.
For the seared monkfish, heat the olive oil in a frying pan over a medium heat and fry the monkfish medallions for 2-3 minutes on each side, or until cooked through and golden-brown.
To serve, spoon some sumac onions into the middle of each of 4 serving plates. Top each with a monkfish fillet and sprinkle over some hazelnut dukkah.
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