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We hope you got benefit from reading it, now let’s go back to spiced monkfish recipe. To cook spiced monkfish you only need 11 ingredients and 5 steps. Here is how you do 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)
- Use 1 tsp Korean chili powder
- Prepare 1/2 tsp turmeric (or 2 tsp curry powder instead of the two spices)
- Take 1 tsp paprika
- Prepare 1/2 tsp fine salt
- Prepare 1 shallot, finely diced
- Prepare 2 tbsp. butter
- Provide 1 pinch saffron
- Get about 50ml veg stock made with a stock cube or fresh
- Provide 2 tbsp. crème fraiche
- Take 1 little chopped parsley
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.
The lemongrass gives an almost Thai flavour to this. Serve the monkfish immediately on a bed of spiced lentils, alongside the cucumber salad and mint raita. Place the monkfish into a bowl, season and cover with the harissa spice, then place into a pouch and vacuum. Monkfish With Parsley, Capers, Garlic, and Lemon-Butter Sauce Monkfish provides an ideal blank canvas to experiment with herbs, spices, oils, and more, since the. Show: Hot off the Grill with Bobby Flay.
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