Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, spiced monkfish. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look 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 in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Spiced monkfish is something which I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have spiced monkfish using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Spiced monkfish:
- Prepare 1 monkfish tail fillet per person (scale up the other ingredients if cooking for more than 2)
- Make ready 1 tsp Korean chili powder
- Make ready 1/2 tsp turmeric (or 2 tsp curry powder instead of the two spices)
- Make ready 1 tsp paprika
- Take 1/2 tsp fine salt
- Take 1 shallot, finely diced
- Make ready 2 tbsp. butter
- Prepare 1 pinch saffron
- Prepare about 50ml veg stock made with a stock cube or fresh
- Take 2 tbsp. crème fraiche
- Get 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.
Steps 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 this up with this exceptional food spiced monkfish recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
