Spiced monkfish. The monkfish is lightly salted and rested before being coated in the black curry powder and cooked. Don't forget to sprinkle monkfish chunks with salt for at least half an hour, to draw moisture out. Gordon Ramsay's recipe for Spiced Monkfish with Citrus Vinegarrette.

Deliciously meaty, monkfish is the perfect alternative to lamb or pork and salmon pâté really adds flavour to this tasty, crispy dish. One of the leanest fish around. Spiced Monkfish Recipe - Great British Chefs. You can cook Spiced monkfish using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Spiced monkfish

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

Show: Hot off the Grill with Bobby Flay. Monkfish has a tendency to be wet, but in this recipe the spices absorb the moisture. There is a lovely contrast between the colourful spiced outside of the fish and the white meat. 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 instructions

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..

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 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. The Best Monkfish Fillets Recipes on Yummly