Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, spiced monkfish. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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.
Spiced monkfish is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Spiced monkfish is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook spiced monkfish using 11 ingredients and 4 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)
- Make ready 1 tsp Korean chili powder
- Prepare 1/2 tsp turmeric (or 2 tsp curry powder instead of the two spices)
- Take 1/2 tsp fine salt
- Make ready 1 shallot, finely diced
- Take 2 cm ginger root, peeled and chopped into small matchsticks
- Prepare 2 tbsp. butter
- Make ready 1 pinch saffron
- Make ready about 50ml chicken stock made with a stock cube or fresh
- Prepare 2 tbsp. crème fraiche
- Make ready 1 little chopped parsley
Spoon the paste out into a tray then roll the monkfish fillets in it so that it is completely covered. Spiced Monkfish Recipe - Great British Chefs. 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 carefully in the Cajun spices and dust off any excess.
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.
Heat the frying pan and add the butter and oil. Add the monkfish and cook all over gently, do not overcook. Roll the monkfish in half of the garam masala or curry powder. Heat the oil in a separate large pan over a medium. This recipe uses firm-textured and meaty monkfish cooked with Indian-style herbs and spices in a rich tomato based sauce.
So that is going to wrap it up with this special food spiced monkfish recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
