Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, spiced monkfish. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Spiced monkfish is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Spiced monkfish is something which I’ve loved my entire life. They’re nice and they look wonderful.
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. Season the monkfish with the curry powder, cumin, salt and pepper. Deliciously meaty, monkfish is the perfect alternative to lamb or pork and salmon pâté really adds flavour to this tasty, crispy dish.
To get started with this 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 that.
The ingredients needed to make Spiced monkfish:
- Prepare 1 monkfish tail fillet per person (scale up the other ingredients if cooking for more than 2)
- Prepare 1 tsp Korean chili powder
- Take 1/2 tsp turmeric (or 2 tsp curry powder instead of the two spices)
- Make ready 1 tsp paprika
- Prepare 1/2 tsp fine salt
- Make ready 1 shallot, finely diced
- Prepare 2 tbsp. butter
- Take 1 pinch saffron
- Take about 50ml veg stock made with a stock cube or fresh
- Prepare 2 tbsp. crème fraiche
- Make ready 1 little chopped parsley
Dust the monkfish fillets in the remaining spice mix. Sprinkle the Tandoori spice over the monkfish and lightly oil it. In a heavy-bottomed pan, melt some butter and dash of oil. When it is smoking, add the monkfish.
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 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.
In a heavy-bottomed pan, melt some butter and dash of oil. When it is smoking, add the monkfish. Monkfish is a very meaty fish that can be quite expensive - so for a cheaper alternative simply replace with thick-cut Share or comment on this article: Seafood summer special: Spiced monkfish. e-mail. Roll the monkfish in half of the garam masala or curry powder. Season and then pan fry over a Divide the spinach and lentil mixture between two plates, arrange the monkfish on top and serve.
So that is going to wrap it up with this exceptional food spiced monkfish recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
