Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, spiced monkfish. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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. Season the monkfish with the curry powder, cumin, salt and pepper.
Spiced monkfish is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Spiced monkfish is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have spiced monkfish using 11 ingredients and 5 steps. Here is how you can achieve it.
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)
- Prepare 1 tsp Korean chili powder
- Make ready 1/2 tsp turmeric (or 2 tsp curry powder instead of the two spices)
- Get 1 tsp paprika
- Take 1/2 tsp fine salt
- Prepare 1 shallot, finely diced
- Make ready 2 tbsp. butter
- Get 1 pinch saffron
- Take about 50ml veg stock made with a stock cube or fresh
- Take 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. Roll the monkfish in half of the garam masala or curry powder. Heat the oil in a separate large pan over a medium. Monkfish is a very meaty fish that can be quite expensive - so for a cheaper alternative simply replace with thick-cut Share or comment on this article: Seafood summer special: Spiced monkfish. e-mail.
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.
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. Spoon the paste out into a tray then roll the monkfish fillets in it so that it is completely covered. This recipe uses firm-textured and meaty monkfish cooked with Indian-style herbs and spices in a rich tomato based sauce. Sprinkle the Tandoori spice over the monkfish and lightly oil it.
So that’s going to wrap it up for this special food spiced monkfish recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
