MM. RICHARDSON

MonkFish Recipes


Deep-fried Monkfish and Halibut with Pea purée and Parsley oil


 Ingredients;

vegetable oil, for deep frying 
2 eggs, separated 
150 g plain flour 
250 ml beer 
1 monkfish fillet, membrane removed, cut into four strips 
250 g halibut fillets, skin removed, cut into four strips 
1 handfuls pea shoots, to serve 
For the pea purée

25 g butter 
2 large shallots, finely chopped 
450 g frozen peas, defrosted (use fresh when in season) 
125 ml double cream 
4 tbsp chopped fresh mint leaves 
1/2 lemon, juice only 
For the parsley oil

10 g flat leaf parsley, leaves only 
75 ml extra virgin olive oil 


Preparation & Method

1. For the pea purée: heat the butter in a pan and gently fry the shallots for 1-2 minutes. Add the peas and warm through gently, then add the cream and mint leaves and cook for a further minute.
2. Transfer the mixture to a food processor and blend to a purée. Season to taste with salt and freshly ground black pepper and add a squeeze of lemon juice.
3. For the parsley oil: put the parsley and olive oil into a small food processor and blend to a purée. Pour the mixture into a sieve lined with muslin or a clean kitchen cloth and leave to drip into a bowl.
4. Put the egg yolks and flour into a bowl with a little salt and freshly ground black pepper and whisk together. Pour in the beer and whisk to make a smooth batter.
5. In a separate bowl, whisk the egg whites until stiff peaks form.
6. Beat half the whisked egg whites into the batter, then gently fold in the remaining half.
7. Heat the vegetable oil in a deep, heavy-based saucepan until a small cube of bread sizzles and turns golden-brown when dropped into it, or preheat a deep fat fryer to 190C.
8. Dip each piece of fish into the batter to coat thoroughly, shaking off any excess.
9. Carefully put the fish into the hot oil in batches and deep fry for 3-4 minutes, or until golden-brown and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper.
10. Once all the fish is cooked, drop several pieces at a time back into the oil for 30-45 seconds – this helps to make them really crisp. Remove from the oil with a slotted spoon and drain on kitchen paper.
11. To serve, spoon the pea purée onto 4 serving plates and top with some pea shoots. Place two fish fingers onto each plate and drizzle over the parsley oil.

Prep time:15 min
Cook time:10 min
Serves:4

Monkfish with a Sweet Red Pepper Sauce 

INGREDIENTS:
  • 2 monkfish fillets
  • 4 large red peppers
  • 1 crushed garlic
  • Cayenne pepper
  • Butter
  • Asparagus for the garnish
  • Seasoning



Directions
  1. Place the peppers in a hot oven for about 10 - 15 minutes for the skins to become wrinkled, remove from the oven, let them cool enough for you to handle them to remove the skins and seeds. Place the flesh into a blender and reduce to a purée. Put to one side.
  2. In a large pan heat the butter and fry the monkfish fillet until the nicely browned, take off the heat and finish cooking them in the oven for a further 3 - 5 minutes.
  3. In a small saucepan put the peppers, crushed garlic, cayenne and seasoning. Heat through as the peppers will have cooked in the oven. Taste and add more cayenne if you like a hot sauce.
  4. On your serving plate put a table spoonful of the sauce and arrange the monkfish over it, garnish with the lightly cooked asparagus.






Monkfish Ginger and Spring Onions


Ingredients 8 oz Monkfish fillets 1 oz sliced ginger 2oz scallions - cut to 2 inch lengths ½ medium onions - sliced/cubed Handful of lengthways sliced carrots 1 clove chopped/crushed garlic Cooking wine, oyster sauce Salt, sugar, dark soy, sesame oil to season




Directions
Marinade the fish with salt, white pepper & lemon juice.
Heat wok and add oil when wok is red hot.
Add chopped garlic, ginger slices, carrot slices, onions and stir fry about a minute.
Add chopped fresh fish fillets.
Add 2 tablespoons of cooking wine, 1 tablespoon oyster sauce. ? teasp. sugar and ? teasp. salt.
Add 6 oz water. Add scallions.
Leave to boil for a minute or two, slowly add cornflour water mix¬ture to thicken.
Drizzle dark soy and sesame oil to season and serve.


Roast Monkfish with Mango and Leeks 

INGREDIENTS:

(serves 4)

350g monkfish 1 mango 2 leeks 75g butter 2 limes 2 shallots 15g fresh ginger 1 teaspoon capers 2 tablespoon soy sauce 10g chopped basil 10g parsley 2 cloves garlic 5 peppercorns Rock salt




Directions

  • Method: Roast monkfish with mango and leek The day before: Peel and grate ginger. Peel and chop shallots. Put ginger, shallots, garlic and pepper in a bowl with the juice of both limes and soy sauce. Leave to marinate overnight. Boil leeks in salt water for 20 minutes. Leave to cool. Wrap in a clean towel and leave to dry overnight, so cloth absorbs water. On the day: Caramelise the leeks in 25g butter, then remove from pan and keep warm. In same pan, fry fish in remaining 50g butter, 5 minutes on each side. Keep warm, on same plate as leeks. Peel and slice mango, then in same pan again, sauté for a few minutes and add lime and soy sauce mixture. Add leeks, then fish. At the last moment, add chopped herbs and capers. Serve with basmati rice..
  • Plate and serve warm with some fresh ground pepper on top.


  • 
    Serrano Ham Wrapped Monkfish 

    This Spanish recipe for monkfish is very versatile and can be made simply as seafood tapas,
    a nice starter or served on a bed of rocket or baby spinach leaves as a "land and sea" summer salad.
    INGREDIENTS:

    (serves 4)

    350g monkfish
    1 Monkfish tail
    2 Sprigs fresh thyme
    12 - 14 slices of serrano ham
    2 Tomatoes




    Directions
  • Take one monkfish tail and chop in half.
  • Sprinkle the fresh thyme over the fish.
  • Wrap the tail in strips of thinly sliced serrano ham and secure in place with cocktail sticks.
  • Place under the grill for 8 - 10 minutes.
  • Cut into medallions.
  • Drizzle with extra virgin olive oil and serve.



  • 
    Roast Monkfish in Pancetta Corset
     
    Monkfish is a bit of a luxury but it is the most delicious fish and has no bones,
    making it one of the best choices for families.
    This recipe is super simple and looks brilliant!
    INGREDIENTS:

    (serves 4)

    • Monkfish tail
    • Enough pancetta slices to cover it up
    • Ground pepper
    • cherry tomatoes, a baker’s dozen!
    • ground pepper
    • a little olive oil



    Directions
    Get the fishmonger to remove the skin.
    Lay the tail in an oven proof dish and warm the oven.
    Wrap it in several strips of bacon or pancetta.
    Scatter clean cherry tomatoes around.
    Drizzle a little olive oil, season with pepper.
    Put in a hot oven (180°) for 15 minutes max – depending on size.
    Best way is to carve it like a roast, in thick slices.
    Nutrition note: is a very healthy source of protein. This is lean and full of vitamin Bs, omegas, phosphorus and selenium.
    So great against ageing!