Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, spiced monkfish. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Spiced monkfish is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Spiced monkfish is something that I have loved my whole life.

Gordon Ramsay’s recipe for Spiced Monkfish with Citrus Vinegarrette.. Once the fish has been filleted and the central bone removed, there are no others. A unique, firm-textured and meaty white fish, monkfish has an extraordinary appearance, with a flattened head. With roasted cauliflower two ways and a visit to the Levant.

To get started with this particular recipe, we must first prepare a few ingredients. You can have spiced monkfish using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Spiced monkfish:

1. Get monkfish tail fillet per person (scale up the other ingredients if cooking for more than 2)
2. Get Korean chili powder
3. Get turmeric (or 2 tsp curry powder instead of the two spices)
4. Prepare fine salt
5. Take shallot, finely diced
6. Prepare ginger root, peeled and chopped into small matchsticks
7. Take butter
8. Take saffron
9. Take about 50ml chicken stock made with a stock cube or fresh
10. Take crème fraiche
11. Take little chopped parsley

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. Spoon the paste out into a tray then roll the monkfish fillets in it so that it is completely covered. We have a tasty Moroccan spiced monkfish recipe here that comes from Emma Spitzers cookbook Moroccan Spiced Monkfish Recipe.

Instructions to make Spiced monkfish:

1. Monkfish needs firming up before cooking, otherwise it releases a lot of water whilst cooking. Sprinkle the fillets generously with 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 ginger and cook for a minute. Sprinkle the saffron over the dish and turn the monkfish pieces over.
4. 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.
5. Ready to serve and ENJOY!

Spoon the paste out into a tray then roll the monkfish fillets in it so that it is completely covered. We have a tasty Moroccan spiced monkfish recipe here that comes from Emma Spitzers cookbook Moroccan Spiced Monkfish Recipe. Our customer Emma Spitzer is not only a Masterchef finalist but. See more ideas about monkfish recipes, recipes, fish recipes. Monkfish with tomato, ginger and garlic - Shaun Hill.

So that’s going to wrap this up for this exceptional food spiced monkfish recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!