Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, spiced monkfish. One of my favorites food recipes. For mine, I am going to make it a little bit unique. 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 popular of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Spiced monkfish is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook spiced monkfish using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Spiced monkfish:
- Make ready 1 monkfish tail fillet per person (scale up the other ingredients if cooking for more than 2)
- Make ready 1 tsp Korean chili powder
- Take 1/2 tsp turmeric (or 2 tsp curry powder instead of the two spices)
- Prepare 1/2 tsp fine salt
- Take 1 shallot, finely diced
- Get 2 cm ginger root, peeled and chopped into small matchsticks
- Make ready 2 tbsp. butter
- Make ready 1 pinch saffron
- Make ready about 50ml chicken 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.
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 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 ginger and cook for a minute. Sprinkle the saffron over the dish and turn the monkfish pieces over.
- 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’s going to wrap this up for this exceptional food spiced monkfish recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
