Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, spiced monkfish. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Spiced monkfish is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Spiced monkfish is something that I’ve loved my whole life.
Don't forget to sprinkle monkfish chunks with salt for at least half an hour, to draw moisture out. Gordon Ramsay's recipe for Spiced Monkfish with Citrus Vinegarrette. Simply spiced monkfish is served up with quinoa and a quick beetroot pickles - it's done in minutes but really adds zing.
To begin with this recipe, we must first prepare a few components. You can have spiced monkfish using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Spiced monkfish:
- Get 1 monkfish tail fillet per person (scale up the other ingredients if cooking for more than 2)
- Get 1 tsp Korean chili powder
- Make ready 1/2 tsp turmeric (or 2 tsp curry powder instead of the two spices)
- Take 1 tsp paprika
- Take 1/2 tsp fine salt
- Get 1 shallot, finely diced
- Make ready 2 tbsp. butter
- Make ready 1 pinch saffron
- Get about 50ml veg stock made with a stock cube or fresh
- Get 2 tbsp. crème fraiche
- Prepare 1 little chopped parsley
Marcus Eaves' heavenly monkfish dish is as visually striking as it is delicious, pairing the fish with a mussel sauce and butternut squash purée. Spoon the paste out into a tray then roll the monkfish fillets in it so that it is completely covered. Monkfish has a tendency to be wet, but in this recipe the spices absorb the moisture. There is a lovely contrast between the colourful spiced outside of the fish and the white meat.
Instructions to make Spiced monkfish:
- Monkfish needs firming up before cooking, otherwise it releases a lot of water whilst cooking. Sprinkle the fillets generously with rock salt, chill for at least half an hour then rinse off the salt and pat dry.
- Cut the fish into scallop-sized chunks. Mix the spices and salt together and dip the monkfish pieces in the mix.
- Melt the butter over medium-high heat, add the monkfish pieces, the diced shallot and cook for a minute. Sprinkle the saffron over the dish and turn the monkfish pieces
- Add splash alcohol - gin/white wine
- Turn the heat up, add the crème fraiche and the stock and bubble away for another 1-2 minutes. Transfer to serving bowls or dishes and sprinkle with chopped parsley. Serve with plain rice.
Roll the monkfish carefully in the Cajun spices and dust off any excess. Heat the frying pan and add the butter and oil. Add the monkfish and cook all over gently, do not overcook. This recipe uses firm-textured and meaty monkfish cooked with Indian-style herbs and spices in a rich tomato based sauce. Monkfish provides an ideal blank canvas to experiment with herbs, spices, oils, and more, since the flesh absorbs a variety of marinades nicely.
So that is going to wrap it up with this special food spiced monkfish recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
