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Ingredient
Spiced monkfish
Introduce
Chef :
Gaia RivaSpiced monkfish
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
Ingredient
1 tsp
Korean chili powder
1 tsp
paprika
1/2 tsp
fine salt
2 tbsp.
butter
1 pinch
saffron
2 tbsp.
crème fraiche
Cooking instructions
* Step 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.
* Step 2
Cut the fish into scallop-sized chunks. Mix the spices and salt together and dip the monkfish pieces in the mix.
* Step 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
* Step 4
Add splash alcohol - gin/white wine
* Step 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.
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