![]() This is an extract from Fish Easy by Mitch Tonks (Pavilion, £19.99). The sauce should reduce and become very flavoursome as it mixes with the roasting juices from the fish. Pour the sauce over the fish and return it to the oven for a further 5–8 minutes, basting regularly with the sauce, until the fish is cooked through. Meanwhile, put the garlic purée, whole garlic cloves, water or stock, sage leaves and cream into a pan and whisk together, then simmer for 5 minutes and season to taste. Transfer to a roasting pan and roast for 15 minutes. Season the fish, then brown it in the oil on all sides for 3–4 minutes in total, until coloured. Put a frying pan over a high heat and add 2 tbsp olive oil. Turn the oven up to 240C / 475F / gas mark 9. Leave until cool enough to handle then squeeze half the cloves out of their papery skins and mash to a purée put the rest to one side. Place on a baking sheet and roast for 20 minutes, until the cloves are soft. Put the garlic cloves in a piece of foil with a drizzle of olive oil and the sprig of rosemary and fold the edges of the foil together to seal. Preheat the oven to 220C / 425F / gas mark 7. Ladle broth over and garnish with fresh parsley.30 garlic cloves Olive oil A sprig of rosemary Sea salt and freshly ground black pepper 1 x 1kg / 2lb 4oz monkfish tail on the bone, skin and membrane removed 200ml / 7 fl oz / scant 1 cup water, vegetable or chicken stock 8 sage leaves 100ml / 3½ fl oz / ½ cup double (heavy) cream 2 pounds monkfish fillet, cut into 1 medallions 1 package prosciutto 1 Tbsp thyme leaves, finely chopped 2 Tbsps olive oil, plus enough to coat baking dish. Place a piece of monkfish on top of spinach and place 3 potatoes, 3 pieces of merguez and 3 clams around the edge. While the garlic is roasting, toast the pine nuts in a dry frying pan over a medium heat. Place a small amount of spinach in each bowl. Slice the top off the head of garlic, make a nest out of foil, place the garlic in the foil nest, pour a little olive oil over the exposed garlic, fold over the foil to cover and roast in the oven for about 45 minutes. Whisk in the butter, add the scallions and season with salt and pepper to taste.Īssemble: Cut the roasted monkfish into 4 pieces. Add clams, cover the pot and cook until the clams open, remove the clams with a slotted spoon to a bowl. In a large skillet or frying pan, heat 3 tablespoons of water and 1 tablespoon of lemon juice over medium heat and add the cup of pats of salted butter as well as a pinch of salt and pepper if desired. Increase the heat to high, add wine and cook until reduced. Rinse and dry your 1 pound of monkfish filets with paper towels, then cut them into smaller pieces or chunks if desired. After 2 hours, preheat the oven to 200 ° C top and bottom heat. Coat fish with marinade and refrigerate, covered, for about 2 hours. Let rest and cut into 1/2-inch slices.įor the clam broth: Heat oil in a medium saucepan over medium heat. Combine chile peppers and garlic with oil and season with coarsely ground pepper. Grill the sausage until golden brown and cooked through. Roast for 10 to 15 minutes, until just cooked through and lightly golden brown.įor the sausage: Preheat grill or grill pan. Toss potatoes in olive oil in season with salt and pepper to taste. Place the fish in a small roasting pan and roast in the oven for 12 to 15 minutes.įor the potatoes: Preheat oven to 400 degrees. ![]() Sear on both sides until lightly golden brown. Season the monkfish with salt and pepper to taste. Heat 2 tablespoons of olive oil in a large saute pan over medium-high heat. For the monkfish: Preheat oven to 400 degrees F.
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