In this recipe we have worked with a fine, pacossed cream of fresh cannabis leaves. To infuse the bay potato-olive bed we worked with decarboxylated “Casablanca Zero” (pressed kief/ hash), whose spiciness reminds of nutmeg and thus goes perfectly with the potatoes.
Monkfish (4 servings):
- 4 x 120g monkfish fillet
- 4 slices of Parma ham
- Olive oil for frying
- 12g butter
- juice of one lemon
The monkfish fillets should be thoroughly filleted and freed from all 7 layers of skin. Prepare them by washing them in cold water, dabbing them dry with a kitchen towel, sprinkling them with lemon juice and salting them. The fillets are then carefully wrapped in 1 slice of Parma ham each, if necessary the ham can be fixed with a skewer, but usually this is not necessary. The monkfish fillets prepared in this way should now be processed quickly.
For this purpose, olive oil is added to a hot pan and the fillet pieces are seared for about 2 minutes on each side, the butter is added and continued to fry in the pan for another 60-90 seconds, while repeatedly napping fat from the pan over the fish.
Cannabis butter foam
When preparing the cannabis butter foam, it is important to work with very cold butter. We froze the cannabis cream we used beforehand as well.
- 2 shallots
- 200 g cold butter
- 75 ml dry white wine
- 75 ml fish stock
- 2 tablespoons wine vinegar
- black pepper from the mill
- 20 g frozen pacossed cannabis cream
To prepare the cannabis butter foam, peel and finely dice the shallots, then sauté in 1 tablespoon of butter until finely translucent, deglaze with fish stock, white wine and wine vinegar and reduce to about 60ml. Now the whole is pureed briefly with a blender, drained through a fine sieve and heated again. Now stir the cold butter and the cannabis paste in small pieces into the hot sauce until it becomes creamy. Stir as vigorously as possible so that the fat and sauce can emulsify. The butter sauce should now no longer simmer, just before serving, the warm sauce is foamed with a hand blender, the foam is removed with a spoon and served.
THC Infused Bay Potato and Olive Bed
- 6 large potatoes
- 2 large tomatoes
- 250g pitted black Kalamata olives
- 3 stalks of spring onion
- 10 leaves of fresh bay leaf
- 0,4g “Casablanca Zero” ( Kief)
- Olive oil for frying
- fresh pepper
The potatoes are peeled and cut into equal cubes of about 1 cm and then cooked in boiling water for 4-6 minutes along with the fresh bay leaves and plenty of salt, then drained and left to steam out spread. It is important to use fresh bay leaves, as dried ones are too intense in flavor. The potato cubes should not become too soft so that they keep their shape in the pan. Olives are first quartered lengthwise and then cut in half, that is, into even eighths. Tomatoes are freed from the green stalk and scored crosswise into the skin on the underside. Now these are boiled for 17 seconds in boiling water and directly quenched with ice-cold water. Tomatoes that are not quite ripe need a little longer. The skin can now be easily peeled off and the flesh remains firm. The tomatoes are freed from the seeds and the core liquid and cut into 1 cm cubes. From the spring onions the green part is used, the white onion can be used elsewhere. The leaves are now washed, quartered lengthwise and likewise cut into about 1 cm squares.
Put some olive oil in a hot pan and fry the bay potato cubes in it until golden brown. Now add the kief and some salt over the potatoes and toss a few times in the hot pan before adding the rest of the ingredients. While swirling occasionally, all ingredients are heated on medium heat for only another 2 minutes, seasoned with salt and pepper and served.