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ISO: ISO: Rec for Monkfish...... I picked up this beautiful hunk of fresh>>>
- Thread starter moyn
- Start date
In Search Of:
Rec: Roast Stuffed Monkfish With Saffron, Lemon, Tomato And Caper
Roast Stuffed Monkfish With Saffron, Lemon, Tomato And Caper
Yield: 4
Rick Steins Recipe..
Ingredients
1 1/2 kg monkfish tail; skinned
1 tb whole black peppercorns;
-coarsely crushed
1 tb roughly chopped thyme
1 tb sea salt flakes
1 salt and freshly ground
-black peppe; r
FOR THE STUFFING1 good pinch of saffron
1 50 g tin anchovy fillets in
-oil; drained
1/2 preserved lemon; thinly
-sliced
1 red pepper; roasted, torn
-into
1 ; strips
4 sundried tomato halves in
-oil; drained and thinly
1 (4 to 5)
1 ; sliced
2 tb olive oil
FOR THE SAUCE175 ml fish stock
2 tb extra virgin olive oil
15 g butter
1 juice 1/2 small lemon
1 tb chopped flat-leaf parsley
1 tb capers in brine; drained,
-rinsed
Instructions
1 If your fishmonger has not already done so, you will need to bone it.
You'll
notice the bone sticks out a bit more on one side of the tail.
2 Cut the bone out from this side by carefully slicing either side of it,
trying to keep the fish fillets attached to one another where you can. Trim
away the membrane from the outside of the fillets.
3 Preheat the oven to 200c/400f/Gas 6. Mix the saffron with 2 tsp warm
water
and set aside. Season the cavity from which the bone was removed with salt
and
pepper.
4 Lay the anchovy fillets at regular intervals along the cut face of each
fillet, followed by the lemon slices, pieces of roasted red pepper and
finally
the sundried tomatoes.
5 Sprinkle over the saffron water and some olive oil and bring the sides up
together so you trap all the stuffing in place. Tie it at 2.5cm/1"
intervals
along its length with fine string.
6 Sprinkle the crushed black peppercorns, thyme and sea salt over the base
of
a small roasting tin. Add the monkfish and turn over in the mix so that it
takes on an even coating.
7 Turn it right side up again and sprinkle over the rest of the olive oil.
Roast the monkfish for 25 minutes, remove from the oven and transfer to a
carving plate.
8 Slice it across between the pieces of string into slices 2.5cm/1" thick.
Keep warm while you make the sauce. Place the roasting tin over a medium
heat
and add the fish stock.
9 Boil, scraping up all the bits from the bottom of the pan as you do.
Strain
the juices into a small pan and add any from the carving plate, extra
virgin
olive oil, butter and lemon juice.
10 Boil vigorously for four minutes until reduced slightly and emulsified.
Remove from the heat and stir in the parsley, capers and 1/2 tsp salt.
Spoon
the sauce around the fish. Serve with plenty of steamed potatoes.
Converted by MC_Buster.
Per serving: 189 Calories (kcal); 18g Total Fat; (82% calories from fat);
1g Protein; 7g Carbohydrate; 11mg Cholesterol; 254mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fruit; 3 1/2
Fat; 0 Other Carbohydrates
Recipe by: Rick Stein
Sounds wonderful! Let me know what you end up making. I now have craving for monkfish!
Happy Holidays!
Regards,
Barb
Roast Stuffed Monkfish With Saffron, Lemon, Tomato And Caper
Yield: 4
Rick Steins Recipe..
Ingredients
1 1/2 kg monkfish tail; skinned
1 tb whole black peppercorns;
-coarsely crushed
1 tb roughly chopped thyme
1 tb sea salt flakes
1 salt and freshly ground
-black peppe; r
FOR THE STUFFING1 good pinch of saffron
1 50 g tin anchovy fillets in
-oil; drained
1/2 preserved lemon; thinly
-sliced
1 red pepper; roasted, torn
-into
1 ; strips
4 sundried tomato halves in
-oil; drained and thinly
1 (4 to 5)
1 ; sliced
2 tb olive oil
FOR THE SAUCE175 ml fish stock
2 tb extra virgin olive oil
15 g butter
1 juice 1/2 small lemon
1 tb chopped flat-leaf parsley
1 tb capers in brine; drained,
-rinsed
Instructions
1 If your fishmonger has not already done so, you will need to bone it.
You'll
notice the bone sticks out a bit more on one side of the tail.
2 Cut the bone out from this side by carefully slicing either side of it,
trying to keep the fish fillets attached to one another where you can. Trim
away the membrane from the outside of the fillets.
3 Preheat the oven to 200c/400f/Gas 6. Mix the saffron with 2 tsp warm
water
and set aside. Season the cavity from which the bone was removed with salt
and
pepper.
4 Lay the anchovy fillets at regular intervals along the cut face of each
fillet, followed by the lemon slices, pieces of roasted red pepper and
finally
the sundried tomatoes.
5 Sprinkle over the saffron water and some olive oil and bring the sides up
together so you trap all the stuffing in place. Tie it at 2.5cm/1"
intervals
along its length with fine string.
6 Sprinkle the crushed black peppercorns, thyme and sea salt over the base
of
a small roasting tin. Add the monkfish and turn over in the mix so that it
takes on an even coating.
7 Turn it right side up again and sprinkle over the rest of the olive oil.
Roast the monkfish for 25 minutes, remove from the oven and transfer to a
carving plate.
8 Slice it across between the pieces of string into slices 2.5cm/1" thick.
Keep warm while you make the sauce. Place the roasting tin over a medium
heat
and add the fish stock.
9 Boil, scraping up all the bits from the bottom of the pan as you do.
Strain
the juices into a small pan and add any from the carving plate, extra
virgin
olive oil, butter and lemon juice.
10 Boil vigorously for four minutes until reduced slightly and emulsified.
Remove from the heat and stir in the parsley, capers and 1/2 tsp salt.
Spoon
the sauce around the fish. Serve with plenty of steamed potatoes.
Converted by MC_Buster.
Per serving: 189 Calories (kcal); 18g Total Fat; (82% calories from fat);
1g Protein; 7g Carbohydrate; 11mg Cholesterol; 254mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fruit; 3 1/2
Fat; 0 Other Carbohydrates
Recipe by: Rick Stein
Sounds wonderful! Let me know what you end up making. I now have craving for monkfish!
Happy Holidays!
Regards,
Barb
Hi, Barb.. Thanks much for the lovely recipe. However>>>>
I think you may have forgotten that "lazy" is my middle name, LOL. If a recipe isn't quick & easy, I rarely will tackle it.
What I ended up doing is: Sauteed a couple of slcied onions with 1/4 lb sliced mushrooms in some evoo with some rosemary.
Used that as a bed to lay my monkfish in, after I sliced it into medallions. I sprinkled with some seas salt & freshly ground pepper, then spread about a tsp of Alouette(garlic/herb) cheese atop, then topped the medallions with thinly sliced, lo sodium, bacon. I'll roast it in a very hot oven (450) for about 15 minutes, enough to render the bacon &cook the fish.
I'm serving it with a salad of baby lettuce, sweet onion & gorgonzola, with a balsamic dressing and Green Beans with Pine Nuts & Lemon (from Epi).
Thanks again, for the recipe and I wish you a very Happy Holiday season.
Regards
I think you may have forgotten that "lazy" is my middle name, LOL. If a recipe isn't quick & easy, I rarely will tackle it.
What I ended up doing is: Sauteed a couple of slcied onions with 1/4 lb sliced mushrooms in some evoo with some rosemary.
Used that as a bed to lay my monkfish in, after I sliced it into medallions. I sprinkled with some seas salt & freshly ground pepper, then spread about a tsp of Alouette(garlic/herb) cheese atop, then topped the medallions with thinly sliced, lo sodium, bacon. I'll roast it in a very hot oven (450) for about 15 minutes, enough to render the bacon &cook the fish.
I'm serving it with a salad of baby lettuce, sweet onion & gorgonzola, with a balsamic dressing and Green Beans with Pine Nuts & Lemon (from Epi).
Thanks again, for the recipe and I wish you a very Happy Holiday season.
Regards