Steps to Prepare Homemade Spiced monkfish
Hey everyone, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Any-night-of-the-week Spiced monkfish. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Spiced monkfish, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spiced monkfish delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we must prepare a few components. You can have Spiced monkfish using 11 ingredients and 5 steps. Here is how you cook that.
This was a variation of someone’s recipe that I came up with a while ago. I’m sorry that I can’t remember who’s it was. Quick and tasty good for week dinners
Ingredients and spices that need to be Take to make Spiced monkfish:
- 1 monkfish tail fillet per person (scale up the other ingredients if cooking for more than 2)
- 1 tsp Korean chili powder
- 1/2 tsp turmeric (or 2 tsp curry powder instead of the two spices)
- 1 tsp paprika
- 1/2 tsp fine salt
- 1 shallot, finely diced
- 2 tbsp. butter
- 1 pinch saffron
- about 50ml veg stock made with a stock cube or fresh
- 2 tbsp. crème fraiche
- 1 little chopped parsley
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.
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