We can cook Spiced monkfish by using 11 ingredients and 5 steps. Here is how you cook Spiced monkfish.
Ingredients of Spiced monkfish
- Prepare 1 of monkfish tail fillet per person (scale up the other ingredients if cooking for more than 2).
- Prepare 1 tsp of Korean chili powder.
- You need to prepare 1/2 tsp of turmeric (or 2 tsp curry powder instead of the two spices).
- Prepare 1 tsp of paprika.
- Prepare 1/2 tsp of fine salt.
- Prepare 1 of shallot, finely diced.
- Prepare 2 tbsp. of butter.
- You need to prepare 1 pinch of saffron.
- Prepare of about 50ml veg stock made with a stock cube or fresh.
- Prepare 2 tbsp. of crème fraiche.
- Prepare 1 of little chopped parsley.
Spiced monkfish directions
- 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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