Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, monkfish casserole. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
If not, you've been missing out on a delicious and versatile fish. Monkfish is a firm white fish with a delicate, sweet flavor. In a large flameproof casserole over medium heat, heat the oil. Add the bell peppers, carrots, and garlic, and continue cooking, stirring occasionally, for.
Monkfish casserole is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Monkfish casserole is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook monkfish casserole using 19 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Monkfish casserole:
- Make ready Sauce
- Take 1 large onion
- Prepare 400 grams tomato paste
- Get 4 clove garlic
- Get parsley
- Prepare 30 grams almonds
- Get 25 grams pinions
- Prepare Fish
- Take 600 grams monkfish filet
- Make ready 1/2 cup fresh lemon juice
- Take 1 cup dry white wine
- Get 1/2 cup water
- Prepare Salt & Pepper
- Make ready Decoration
- Take 8 mussels
- Prepare 25 grams peas
- Prepare 1/2 lemon
- Prepare Optional
- Prepare 1 fresh chillies
Add onions, celery, and a little salt and pepper (about ½ tsp each). Monkfish is sometimes called "the poor man's lobster" because of its sweet, firm white flesh—but don't think it's a second-choice ingredient. Over high heat, heat oil until just smoking. Add the monkfish and cook for a minute stirring to completely coat in sauce.
Instructions to make Monkfish casserole:
- Put the monkfish on a deep oven tray, season it and pour the lemon juice, the wine and the water. Bake for 10-15 minutes at 260C.
- Chop the onion finely and sautee until slightly golden. Add the tomato paste and let it reduce.
- Add the garlic and the parsely finely chopped. Blend the pinions and the almonds and add them too. Cook it for 5 more minutes.
- Add the liquids from the monkfish to the sauce and let it reduce. Once done blen everything until you have a very fine puree.
- Boil the peas and the mussels (seperatedly) and quickly put the peas in ixe-cold water.
- Once the mussels are cold seperate the shells leaving ine empty and one with the mussels. Fill the empty one with the peas.
- Put the fish in the sauce and cover. Put the peas and the mussels (alternating them) in a circle. Cut the 1/2 lemon vertically and put in the centre.
Over high heat, heat oil until just smoking. Add the monkfish and cook for a minute stirring to completely coat in sauce. You can use all cod if you like. I like the chunky texture of monkfish in this casserole. The ratio of cod to monkfish is up to you.
So that’s going to wrap this up for this special food monkfish casserole recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
