Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, spiced monkfish. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Spiced monkfish is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Spiced monkfish is something which I have loved my entire life. They’re 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. Don't forget to sprinkle monkfish chunks with salt for at least half an hour, to draw moisture out.
To get started with this particular recipe, we must first prepare a few components. 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)
- Make ready 1 tsp Korean chili powder
- Make ready 1/2 tsp turmeric (or 2 tsp curry powder instead of the two spices)
- Prepare 1 tsp paprika
- Make ready 1/2 tsp fine salt
- Get 1 shallot, finely diced
- Prepare 2 tbsp. butter
- Get 1 pinch saffron
- Make ready about 50ml veg stock made with a stock cube or fresh
- Take 2 tbsp. crème fraiche
- Take 1 little chopped parsley
Whilst salmon, cod and seabass are go-to fishes for many people, I do like to try and use a good variety of fish in my cooking and choosing fish from British shores, whenever I can. Season the monkfish with the curry powder, cumin, salt and pepper. Heat a large frying pan and add the oil. Try Gino's delicious monkfish dish - it will leave your mouth tingling!
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.
Catch up with Let's Do Lunch on ITV Player. 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. Monkfish is sometimes called "the poor man's lobster" because of its sweet, firm white flesh—but don't think it's a second-choice ingredient. Dust the monkfish fillets in the remaining spice mixture.
So that’s going to wrap this up with this special food spiced monkfish recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
