Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, spiced monkfish. It is one of my favorites food recipes. 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. Cut the fish into scallop-sized chunks.
Spiced monkfish is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Spiced monkfish is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have spiced monkfish using 11 ingredients and 5 steps. Here is how you can achieve it.
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
- Prepare 1/2 tsp turmeric (or 2 tsp curry powder instead of the two spices)
- Make ready 1 tsp paprika
- Make ready 1/2 tsp fine salt
- Take 1 shallot, finely diced
- Make ready 2 tbsp. butter
- Prepare 1 pinch saffron
- Take about 50ml veg stock made with a stock cube or fresh
- Make ready 2 tbsp. crème fraiche
- Get 1 little chopped parsley
For citrus vinaigrette cut the lemon, apples and shallots. Serve the monkfish with citrus vinaigrette. Season the monkfish with the curry powder, cumin, salt and pepper. Heat a large frying pan and add the oil.
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.
Add the tomatoes and hot stock, season well with salt. Dust the monkfish fillets in the remaining spice mixture. Monkfish is a lean, yet firm white fish and works perfectly with a spicy tomato sauce. Try Marcus Wareing's spicy tomato curry sauce with roasted monkfish tail below. Make sure you temper your spices so you get the most fragrant sauce.
So that’s going to wrap this up for this special food spiced monkfish recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
