Smoked Fish Pie Recipe
Ingredients
1. Smoked haddock (1pound)
2. butter (2ounces)
3. all purpose flour (1ounce)
4. English mustard (1tsp)
5. sliced mushrooms (6ounces)
6. milk (15fluid ounces)
7. fresh lemon juice (1tbsp)
8. hard boiled eggs, roughly chopped (3)
9. grated cheddar cheese (2ounces)
10. milk (4tbsp)
11. melted butter (1ounce)
12. cooked and mashed potatoes (1-1/4pounds)
13. salt and pepper (to taste)
14. finely chopped fresh parsley (2tbsp)
15. chopped onion (1)
Method of preparation:-
1. First heat the oven to 375 degrees F. Take a shallow pan, put the haddock in it and then pour over the milk. Keep it to simmer for 5 to 10 minutes.
2. Meanwhile melt butter in a pan and then fry the chopped onions in the melted butter until they get soft but not colored. Add the mushroom slices and fry them until they get golden brown in color.
3. Now add flour and cook it for about 1 minute and then remove the pan from the heat. When the fish gets cooked then strain the liquor into a jug.
4. Again heat the mushroom and the onion mixture and then gradually mix it to the strained liquid. Keep the liquid to boil and then simmer it for 10 minutes until the liquid gets thickened by stirring it constantly.
5. Now add the parsley, mustard, lemon juice and eggs. Season it with salt and pepper. Take fish, flake it and then remove the bones and add it to the sauce.
6. Take a ovenproof pie dish, pile the fish into it. Now make the topping mixture with potatoes, melted butter and milk. Season it and then pour the topping over the fish mixture.
7. Scatter the cheese on the top and then bake it in the preheated oven for about 30 minutes until until the fish mixture gets piping hot and top gets crispy.
Monkfish Kebabs With Peppers Recipe
Ingredients
1. Monk fish cut into 1 inch cubes (1lb or 450gms)
2. a little melted butter
3. button mushrooms (50gms)
4. rashers streaky bacons, rind removed (4)
5. green peppers (1small)
6. red pepper (1small)
7. vegetable oil (1tbsp)
8. juice of (1lemon)
Method of preparation:-
1. Take a bowl put oil and lemon juice in it. Marinate the fish in it for about 20 minutes. Take peppers, core and deseeded them and then cut them into 2 inch squares. Blanch them and drain them.
2. Cut the bacon rashers into 2 inch pieces and make the small rolls of them. Take out the fish from the marinade.
3. Place a mushroom on the end and then thread fish alternately with the peppers and bacon on to eight small skewers. Then brush them with butter and then grill them for 4 to 5 minutes from each side.
Number of servings – 4
Monkfish Soup Recipe
Ingredients
1. Monk fish cut into chunks (500gms)
2. olive oil (3tbsp)
3. water (2l)
4. dry white wine (250ml)
5. bay leaf (1)
6. orange zest (2long sprigs)
7. fresh thymes (2sprigs)
8. fresh parsley (3sprigs)
9. peeled and coarsely chopped tomatoes (3large)
10. potatoes cut into cubes (3med.)
11. hot paprika (1/4tsp)
12. diced celery (3stalks)
13. thinly sliced leek, including tender green tops (1)
14. finely chopped onion (1)
15. finely chopped garlic (3cloves)
16. saffron threads (1/2tsp)
17. salt (to taste)
18. fresh ground pepper (to taste)
Method of preparation:-
1. Take a metal kitchen spoon; put the saffron threads and a pinch of salt in it. Hold the spoon over the heat for few seconds and then crush the threads into powder. Keep it aside.
2. Take a large pot, place it over medium heat and then warm the oil. Saute garlic, celery, leek and paprika in the oil and stirring it continuously for about 2 to 3 minutes.
3. Add potatoes, tomatoes, thyme, parsley, bay leaf and orange zest in the pot and cook them for 5 minutes by stirring it occasionally. Add the crushed saffron, wine, water, salt and pepper to taste.
4. Cover the pot and keep it to simmer for about 15 minutes. Now add the fish to the pot and keep it to simmer for 10 to 15 minutes more. If necessary add more water to keep the fish covered.
5. Discard the bay leaf and adjust the seasoning according to taste. Serve the soup in warm bowls with crusty bread of your choice.
Number of servings – 4
Monkfish With Sweet Potato Hazelnut Crust Recipe
Ingredients
1. Olive oil (1/2c)
2. peeled and grated raw sweet potatoes (1c)
3. All purpose flour (1c)
4. fresh monk fish fillets (1 1/2lb)
5. ground hazelnuts (6tbsp)
6. beaten eggs (2)
7. salt (1 dash)
8. freshly ground black pepper (1 pinch)
Method of preparation:-
1. Take a large shallow bowl, mix together the eggs and hazelnuts and then keep the bowl aside.
2. Take monk fish fillets and season them with salt and black pepper and dredge in the flour and then roll in the reserved egg mixture. Now roll the fillets in the grated sweet potatoes and keep them aside.
3. Preheat the oven to 350 degrees F. Take a frying pan, heat oil in it and then saute the reserved coated fillets in the oil until gets brown from both sides.
4. Now place the fillets in the baking pan and bake them for 15 minutes or until gets firm to touch. Serve them immediately.
Number of servings- 4
Bombay Monkfish Recipe
Ingredients
1. Skinned Monk fish (1lb)
2. eggs (2)
3. curry powder (1/2tsp)
4. lemon juice (2tsp)
5. tomato paste (3tbsp)
6. milk (to cover)
7. shelled shrimps (1/4lb)
8. light or single cream (3/4c)
9. saffron or turmeric (1pinch)
10. fresh rosemary, chopped or pinch of dried (1/4tsp)
11. shelled shrimp (1/4lb)
12. salt and pepper (to taste)
Method of preparation:-
1. First heat the oven to 350 degrees F. Take a pan, put the monk fish in it. Pour the milk and then place the pan over the moderate heat.
2. Cover the pan and keep it to simmer for about 8 minutes. Turn the side of the fish and again cook it for 7 minutes or until the fish gets cooked. Then add the shrimps and cook for 2 to 3 minutes until they turn pink.
3. Drain the fish and shrimps and discarding the milk. Now cut the fish into bite size pieces.
4. Take a large bowl, beat the eggs in it with curry powder, tomato paste, rosemary, lemon juice, saffron and 1/2 cup of cream. Add fish and shrimp and season it with salt and pepper to taste.
5. Take 4 ramekin dishes, place the fish in it and then pour an equal amount of remaining cream over the top of each dish. Place the dishes in oven and bake it for 20 minutes.
6. Serve it hot with squeeze of lemon and crusty French type bread. Serve it with green salad and boiled potatoes.
Number of servings- 4
Roast Monkfish With Parma Ham, Pesto Noodles And A Sauce Vi Recipe
Ingredients
Monkfish:-
1. Monkfish tail (200gms)
2. pig caul fat (200gms)
3. spinach leaves (8large)
Pesto Noodles:-
1. Garlic (10gms)
2. olive oil (250ml)
3. Parmesan cheese (25gms)
4. basil (25gms)
5. pine kennels (25gms about 1oz)
6. fresh noodles (500gms)
Sauce Vierge:-
1. Diced tomato (100gms)
2. finely diced shallots (50gms)
3. white wine (250ml)
4. chopped basil, dill, tarragon, chervil and chives (50gms)
5. lemon (1)
6. olive oil
Method of preparation:-
For Monkfish:-
1. Take spinach, blanch it and refresh it and then wrap the fish in the spinach, then the Parma ham and then in caul fat.
2. First cook it in hot pan and then roast it in hot oven for about 10 to 12 minutes.
For Noodles:-
1. Take a pan, make the puree of Parmesan cheese, basil, garlic, pine kennels and olive oil until it gets smooth.
2. Take noodles and cook them in boiling salted water and then mix with the pesto sauce.
For Sauce Vierge:-
1. Take shallots, sweat off and then deglaze with white wine. Cook it until it gets reduce to three quarters then add herbs, tomato concasse, oil, lemon juice.
2. Then slice the monk fish and lay it on the pesto noodles. Dress it with sauce around or on the top of the monk fish.
Pan Roasted Monkfish Steak With Merlot Recipe
Ingredients
1. Boneless, skin off, monk fish fillets (1 1/2lb)
2. olive oil (2tbsp)
3. peeled and finely chopped shallots (2large)
4. whole sweet butter (2tbsp)
5. chopped fresh sage leaves (8)
6. veal stock (1/2c)
7. fish stock (1/2c)
8. Merlot (1/2c)
9. roughly chopped Italian pancetta bacon (1/4lb)
10. freshly ground black pepper (to taste)
11. salt (to taste)
Method of preparation:-
1. Take monk fish fillets, slice them diagonally into 4 to 5 ounces steaks. Season the monk fish steaks with salt and pepper.
2. Take a frying pan, heat olive oil in it over medium heat for about 1 minute. Add the fish steaks and cook for 2 minutes on each side until the fish gets golden brown and seared.
3. Take out the fish from the pan and keep it aside on a warm platter. Add shallots to the same pan and cook for a moment and then add pancetta bacon. Cook for about 3 to 4 minutes.
4. Add the Merlot wine and cook it until almost all the wine has evaporated. Add the fish stock and cook it until it too has nearly evaporated and then add the veal stock and cook it for several minutes.
5. Return the fish to the pan, cook it with sauces for 2 to 3 minutes. Take out the fish from the pan, add the chopped sage leaves and swirl in the butter to finish the sauce. Now serve it.
Number of servings- 4