Spiced monkfish. The monkfish is lightly salted and rested before being coated in the black curry powder and cooked in the oven. The shellfish stock is best made from cooked mussels, alternatively, use clam juice or good quality fish stock. Don't forget to sprinkle monkfish chunks with salt for at least half an hour, to draw moisture out.
To serve, place the spiced aubergine in the centre of the plate, section the monkfish tail and place on top.
Sprinkle over the cashews and curry leaves.
Try Gino's delicious monkfish dish - it will leave your mouth tingling!
Hey everyone, hope you're having an amazing day today. Today, I will show you a way to make a special dish, spiced monkfish. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
The monkfish is lightly salted and rested before being coated in the black curry powder and cooked in the oven. The shellfish stock is best made from cooked mussels, alternatively, use clam juice or good quality fish stock. Don't forget to sprinkle monkfish chunks with salt for at least half an hour, to draw moisture out.
Spiced monkfish is one of the most well liked of current trending foods on earth. It's enjoyed by millions daily. It's simple, it is quick, it tastes yummy. They are nice and they look wonderful. Spiced monkfish is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook spiced monkfish using 11 ingredients and 5 steps. Here is how you can achieve that.
Ingredients Spiced monkfish:
- Give 1 of monkfish tail fillet per person (scale up the other ingredients if cooking for more than 2).
- Give 1 tsp for Korean chili powder.
- Provide 1/2 tsp for turmeric (or 2 tsp curry powder instead of the two spices).
- Give 1 tsp paprika.
- Need 1/2 tsp for fine salt.
- Prepare 1 for shallot, finely diced.
- Need 2 tbsp. butter.
- Need 1 pinch of saffron.
- Prepare - about 50ml veg stock made with a stock cube or fresh.
- Give 2 tbsp. - crème fraiche.
- You need 1 for little chopped parsley.
Catch up with Let's Do Lunch on ITV Player. Dust the monkfish fillets in the remaining spice mixture. Remove them from the pan and baste in the warm butter and a squeeze of lemon juice. If not, you've been missing out on a delicious and versatile fish.
Spiced monkfish step by step:
- 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..
Monkfish is a firm white fish with a delicate, sweet flavor. In fact, in some recipes, monkfish even stands in for lobster! (See a couple below.) Here are some favorite recipes for how to cook monkfish. Expensive because it's overfished, monkfish is sometimes called 'poor man's lobster' but pound for pound, depending on where you are, you might have to cough up the same for your dinner, whether you go for lobster or the fish. The fish are basically a tasty tail. Season the monkfish with the curry powder, cumin, salt and pepper.
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