Pan-Fried Monkfish with Bunya Nut Hash, Rocket and Madamia Nut Pesto

• 400 grams potatoes
• 12 each - Bunya Nuts*
• 4 each monkfish fillets, 250g each
• 100 grams arugula (roquette)
• 80 grams macadamia nuts
• 50 grams parsley leaves
• 100 millilitres olive oil
• 20 grams butter
• 30 grams honey
• 1/4 teaspoon salt
• 1/2 each - rainforest rub
• 1 strip watercress for garnish

1. 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.
2. 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.
3. 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 Outback salt and form into hash brown sized patties.
4. 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.
5. 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.
6. Styling - When cooked, place a bunya nut hash brown on the plate, top with the monk fish, then simply garnish with the rocket and macadamia nut pesto and a sprig of watercress.

potatoes, monkfish, arugula, nuts, parsley, olive oil, butter, honey, salt, rub

Taken from recipeland.com/recipe/v/pan-fried-monkfish-bunya-nut-ha-50880 (may not work)