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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.

Alright, don’t linger, let’s course of action this spiced monkfish menu with 11 materials which are definitely easy to obtain, and we have to process them at the very least through 5 methods. You should shell out a while on this, so the resulting food could be perfect.

Ingredients requirements - Spiced monkfish:

1. Require 1 - monkfish tail fillet per person (scale up the other ingredients if cooking for more than 2)
2. Get 1 tsp - Korean chili powder
3. Make ready 1/2 tsp - turmeric (or 2 tsp curry powder instead of the two spices)
4. Make ready 1 tsp paprika
5. Need 1/2 tsp fine salt
6. You need 1 shallot, finely diced
7. Give 2 tbsp. - butter
8. Get 1 pinch saffron
9. Provide about 50ml veg stock made with a stock cube or fresh
10. Make ready 2 tbsp. for crème fraiche
11. Make ready 1 little chopped parsley

Marcus Eaves' heavenly monkfish dish is as visually striking as it is delicious, pairing the fish with a mussel sauce and butternut squash purée. Roll the monkfish in half of the garam masala or curry powder. Heat the oil in a separate large pan over a medium. Monkfish is a very meaty fish that can be quite expensive - so for a cheaper alternative simply replace with thick-cut Share or comment on this article: Seafood summer special: Spiced monkfish. e-mail.

Spiced monkfish steps:

1. 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.
2. Cut the fish into scallop-sized chunks. Mix the spices and salt together and dip the monkfish pieces in the mix.
3. 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
4. Add splash alcohol - gin/white wine
5. 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.

Monkfish is a firm white fish with a delicate, sweet flavor. In fact, in some recipes, monkfish even stands in for lobster! (See a couple below.) Here are some favorite recipes for how to cook monkfish. Spoon the paste out into a tray then roll the monkfish fillets in it so that it is completely covered. This recipe uses firm-textured and meaty monkfish cooked with Indian-style herbs and spices in a rich tomato based sauce. Sprinkle the Tandoori spice over the monkfish and lightly oil it.

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