![]() Whether cooking monkfish tail or fillet make sure that you rest the cooked fish for about 5 minutes before serving. Add the crème fraîche, then bring the sauce back to the boil and check the seasoning. Take the fish to the table to carve into portions and serve it with the sauce. To establish whether monkfish is cooked, insert a sharp knife into the thickest part of the flesh if it’s cooked through the knife will come out hot to the touch the flesh should also feel springy. Add the wine and any juices that have run from the resting fish and boil for 2–3 minutes. Place the roasting tin over a high heat, add the shallot and cook until it’s just starting to colour. Serve the fish over a mound of steaming couscous to. While the fish is resting, make the sauce. Firm chunks of monkfish are ideal for simmering in a tomato-based broth flavored with garlic, saffron, cumin, and cayenne. Remove and take the fish out of the tin, then set it aside to rest in a warm place for 10 minutes. Bake in the preheated oven until fish is cooked through, about 15 minutes. Place monkfish in a baking dish, and pour the garlic butter mixture over top. Stir in garlic and white wine, and simmer for a minute or two. Melt butter in a small saucepan over low heat. Place the tin in the preheated oven and roast the fish for 15 minutes. Preheat oven to 375 degrees F (190 degrees C). Heat a tablespoon of oil in a roasting tin on the hob, add the fish and sear it on all sides. Rub the fish with olive oil and season it well. Cut little incisions in the fish and push a sliver of garlic and a few rosemary needles into each one. The sauce is full of flavour but not rich – I’ve kept the amount of cream down and there’s not a lot of oil. Lovely served with sautéed new potatoes.ġ large monkfish tail (about 1.25kg), bone in, skinned and trimmedĬut each clove of garlic into 4 slices. ![]() You do need a nice chunky piece of monkfish, though, for the recipe to work properly, so talk to your fishmonger. This is an impressive dish but very easy and quick to cook. (GIGOT DE LOTTE PIQUÉ À L’AIL ET ROMARIN)
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