Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, spiced monkfish. It is one of my favorites food recipes. 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 well liked of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Spiced monkfish is something that I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook spiced monkfish using 11 ingredients and 4 steps. Here is how you cook it.
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)
- Get 1 tsp Korean chili powder
- Get 1/2 tsp turmeric (or 2 tsp curry powder instead of the two spices)
- Get 1/2 tsp fine salt
- Take 1 shallot, finely diced
- Take 2 cm ginger root, peeled and chopped into small matchsticks
- Prepare 2 tbsp. butter
- Make ready 1 pinch saffron
- Get about 50ml chicken stock made with a stock cube or fresh
- Make ready 2 tbsp. crème fraiche
- Make ready 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 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 ginger and cook for a minute. Sprinkle the saffron over the dish and turn the monkfish pieces over.
- 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.
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