Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, spiced monkfish. One of my favorites. For mine, I will 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 foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Spiced monkfish is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have spiced monkfish using 11 ingredients and 4 steps. Here is how you can achieve that.
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)
- Take 1 tsp Korean chili powder
- Take 1/2 tsp turmeric (or 2 tsp curry powder instead of the two spices)
- Get 1/2 tsp fine salt
- Take 1 shallot, finely diced
- Take 2 cm ginger root, peeled and chopped into small matchsticks
- Take 2 tbsp. butter
- Take 1 pinch saffron
- Get about 50ml chicken stock made with a stock cube or fresh
- Take 2 tbsp. crème fraiche
- Take 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 is going to wrap it up for this exceptional food spiced monkfish recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
