Monkfish, tandoori, pineapple, mango

Anton Schmaus aims for a kitchen that respects the hinterland and produces simple yet perfectly prepared dishes.


  • 1 avocado
  • tomato powder
  • tandoori broth
  • Persinette® Cress
  • Ghoa Cress®
  • 4 monkfish slices of 80 g each

For the mango:

  • 1 unripe mango
  • 1 lemon
  • 1 tsp cinnamon powder
  • 1 cinnamon stick
  • 2 tbsp flower honey
  • 1 mp salt

For the pineapple:

  • 1/4 pineapple
  • 1 tbsp tandoori paste
  • 50 g beurre noisette
  • 1 tsp cumin seeds
  • 30 g of honey
  • 30 g of sugar
  • 1 dl lemon juice

For the herbal cream:

  • 2 tbsp Greek yoghurt
  • 30 g of mint leaves
  • 30 g Persinette Cress
  • 30 g of Ghoa Cress

For the tandoori cashew nuts:

  • 50 g cashew nuts
  • 20 g of sugar
  • 10 g of tandoori powder

For the cream of avocado:

  • 2 avocados
  • 5 bowls of Persinette Cress
  • salt
  • pepper
  • juice of 1 lime
  • 100 g of olive oil
  • 1 tbsp white balsamic vinegar


For the mango, bring the lemon juice with the spices and the honey to a boil and reserve warm. Peel the mango, halve it and divide each half into 6 segments.

Vacuum the mango with the warm marinade and infuse at room temperature.

For the pineapple, make a caramel of the sugar and honey, deglaze with the lemon juice, cumin, butter and tandoori paste and let it steep for 5 minutes.

Peel the pineapple, cut into quarters, remove the centrepiece and vacuum with the warm marinade. Cook the pineapple in a 56°C water bath for 2 hours.

Blend all ingredients for the herbal cream into a smooth paste and reserve cool. Roast the cashew nuts until golden brown, make a caramel of the sugar, add the nuts and the tandoori powder and let cool on baking paper.

Blend all the avocado cream ingredients until smooth, season with salt and pepper and reserve cool. Cook the monkfish for 10 minutes in a 55°C water bath.

Serve the monkfish in a deep plate and spoon the herb cream on it. Cut a slice out of a ripe avocado and pass the rounded side through the tomato powder.

Thinly slice the pineapple and mango, make rolls and serve with the warm fish. Garnish the dish with the cresses, the avocado cream and the tandoori nuts and finally add the warm tandoori stock.



Watmarkt 5, Regensburg
Tel. 0049 9415 999 30 00

Recipe: Anton Schmaus
Source: Culinaire Saisonnier 81 - Summer 2016

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