Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, spiced monkfish. One of my favorites. This time, I will make it a bit tasty. 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. 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.
Spiced monkfish is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Spiced monkfish is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have spiced monkfish using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Spiced monkfish:
- Get 1 monkfish tail fillet per person (scale up the other ingredients if cooking for more than 2)
- Take 1 tsp Korean chili powder
- Prepare 1/2 tsp turmeric (or 2 tsp curry powder instead of the two spices)
- Prepare 1 tsp paprika
- Get 1/2 tsp fine salt
- Take 1 shallot, finely diced
- Take 2 tbsp. butter
- Get 1 pinch saffron
- Take about 50ml veg stock made with a stock cube or fresh
- Make ready 2 tbsp. crème fraiche
- Prepare 1 little chopped parsley
Sprinkle the saffron over the dish and turn the monkfish pieces over. Mix Chinese five spices and paprika; add salt and pepper. Roll fish tales into the spices. Fry the monkfish in the hot pan with olive oil.
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.
Roll fish tales into the spices. Fry the monkfish in the hot pan with olive oil. Monkfish is a firm and meaty fish and a great favourite of mine because it can hold an abundance of spice and pairs well with stronger flavours, sauces and marinades. I have created this simple recipe using the gorgeous fillets from the Fishmongers Choice range and made a hearty, warming and comforting stew perfect for this time of year. Place the garlic, chilli, spring onions, thyme, sugar, allspice, cinnamon, nutmeg and pepper into a small blender and blend to a wet paste.
So that’s going to wrap this up with this exceptional food spiced monkfish recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
