Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, spiced monkfish. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Spiced monkfish is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Spiced monkfish is something that I have loved my entire life. They’re fine and they look fantastic.
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 cook spiced monkfish using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Spiced monkfish:
- Make ready 1 monkfish tail fillet per person (scale up the other ingredients if cooking for more than 2)
- Make ready 1 tsp Korean chili powder
- Get 1/2 tsp turmeric (or 2 tsp curry powder instead of the two spices)
- Make ready 1/2 tsp fine salt
- Take 1 shallot, finely diced
- Get 2 cm ginger root, peeled and chopped into small matchsticks
- Get 2 tbsp. butter
- Prepare 1 pinch saffron
- Make ready about 50ml chicken stock made with a stock cube or fresh
- Prepare 2 tbsp. crème fraiche
- Prepare 1 little chopped parsley
There is a lovely contrast between the colourful spiced outside of the fish and the white meat. 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.
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.
Roll the monkfish in half of the garam masala or curry powder. Heat the oil in a separate large pan over a medium. Spoon the paste out into a tray then roll the monkfish fillets in it so that it is completely covered. 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.
So that’s going to wrap it up with this special food spiced monkfish recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
