Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, spiced monkfish. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Spiced monkfish is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Spiced monkfish is something that I have loved my entire life. They are nice and they look fantastic.
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. Place the garlic, chilli, spring onions, thyme, sugar, allspice, cinnamon, nutmeg and pepper into a small blender and blend to a wet paste. Spoon the paste out into a tray then roll the monkfish.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook spiced monkfish using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Spiced monkfish:
- Prepare monkfish tail fillet per person (scale up the other ingredients if cooking for more than 2)
- Make ready Korean chili powder
- Make ready turmeric (or 2 tsp curry powder instead of the two spices)
- Prepare paprika
- Make ready fine salt
- Prepare shallot, finely diced
- Make ready butter
- Prepare saffron
- Make ready about 50ml veg stock made with a stock cube or fresh
- Prepare crème fraiche
- Get little chopped parsley
Fry the monkfish in the hot pan with olive oil. The sweet, meaty lightness of monkfish goes particularly well with pork, benefiting from the meat's natural saltiness. Chris Horridge uses Parma ham to wrap the monkfish in his wonderful Sous vide fish recipe, while Marcus Wareing uses a spiced chorizo crust in his Monkfish with beans recipe. Heat an oven-proof, non-stick pan and trickle in the rapeseed oil to cover the base.
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.
Chris Horridge uses Parma ham to wrap the monkfish in his wonderful Sous vide fish recipe, while Marcus Wareing uses a spiced chorizo crust in his Monkfish with beans recipe. Heat an oven-proof, non-stick pan and trickle in the rapeseed oil to cover the base. Monkfish is as ugly a beast as tasty its flesh is. It's a lovely firm fish that can take on hefty flavours and is simply exquisite in the company of saffron, ginger and curry seasoning. Does it look like a monk?
So that’s going to wrap it up for this exceptional food spiced monkfish recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
