Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, spiced monkfish. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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. Moroccan Spiced Monkfish Recipe.
Spiced monkfish is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Spiced monkfish is something that I have loved my entire life.
To get started with this recipe, we must prepare a few components. 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)
- Get 1 tsp paprika
- Take 1/2 tsp fine salt
- Take 1 shallot, finely diced
- Take 2 tbsp. butter
- Prepare 1 pinch saffron
- Take about 50ml veg stock made with a stock cube or fresh
- Get 2 tbsp. crème fraiche
- Get 1 little chopped parsley
There is a lovely contrast between the colourful spiced outside of the fish and the white meat. Don't forget to Spice-crusted Monkfish in Tomato Sauce. The lemongrass gives an almost Thai flavour to this. Roll the monkfish carefully in the Cajun spices and dust off any excess.
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.
Heat the frying pan and add the butter and oil. Add the monkfish and cook all over gently, do not overcook. This recipe uses firm-textured and meaty monkfish cooked with Indian-style herbs and spices in a rich tomato based sauce. Roll the monkfish in half of the garam masala or curry powder. Heat the oil in a separate large pan over a medium.
So that is going to wrap this up with this special food spiced monkfish recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
