Hey everyone, it’s me, Connelly, welcome to our recipe site. Today, I will show you a way to prepare a special dish, spiced monkfish. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Spiced monkfish is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Spiced monkfish is something which I have loved my entire life. They are fine and they look wonderful.
Don't forget to sprinkle monkfish chunks with salt for at least half an hour, to draw moisture out. 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.
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:
- 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
- Prepare 1/2 tsp fine salt
- Get 1 shallot, finely diced
- Make ready 2 tbsp. butter
- Get 1 pinch saffron
- Prepare about 50ml veg stock made with a stock cube or fresh
- Prepare 2 tbsp. crème fraiche
- Get 1 little chopped parsley
Spoon the paste out into a tray then roll the monkfish fillets in it so that it is completely covered. 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 firm white fish with a delicate, sweet flavor.
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.
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. Monkfish provides an ideal blank canvas to experiment with herbs, spices, oils, and more, since the flesh absorbs a variety of marinades nicely. Roll the monkfish carefully in the Cajun spices and dust off any excess. Heat the frying pan and add the butter and oil. Add the monkfish and cook all over gently, do not overcook.
So that’s going to wrap this up with this special food spiced monkfish recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this webpage on your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope this webpage becomes “the place to be” when it comes to spiced monkfish cooking. Go on get cooking!
