Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, spiced monkfish. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
The monkfish is lightly salted and rested before being coated in the black curry powder and cooked in the oven. The shellfish stock is best made from cooked mussels, alternatively, use clam juice or good quality fish stock. Don't forget to sprinkle monkfish chunks with salt for at least half an hour, to draw moisture out.
Spiced monkfish is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Spiced monkfish is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have spiced monkfish using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Spiced monkfish:
- Take 1 monkfish tail fillet per person (scale up the other ingredients if cooking for more than 2)
- Prepare 1 tsp Korean chili powder
- Make ready 1/2 tsp turmeric (or 2 tsp curry powder instead of the two spices)
- Take 1 tsp paprika
- Take 1/2 tsp fine salt
- Make ready 1 shallot, finely diced
- Make ready 2 tbsp. butter
- Take 1 pinch saffron
- Prepare about 50ml veg stock made with a stock cube or fresh
- Get 2 tbsp. crème fraiche
- Get 1 little chopped parsley
Try Gino's delicious monkfish dish - it will leave your mouth tingling! Catch up with Let's Do Lunch on ITV Player. Remove them from the pan and baste in the warm butter and a squeeze of lemon juice. Add the tomatoes and hot stock, season well with salt.
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.
Dust the monkfish fillets in the remaining spice mixture. To serve, place the spiced aubergine in the centre of the plate, section the monkfish tail and place on top. Sprinkle over the cashews and curry leaves. Season the monkfish with the curry powder, cumin, salt and pepper. Heat a large frying pan and add the oil.
So that is going to wrap this up with this special food spiced monkfish recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
