Free Recipe Hot Rod Monkfish
Recipe Type: R Recipes
Recipe Preparation: boil
Cooking Ingredients for Hot Rod Monkfish Recipe
1 Sweet potato; peeled and
-coarsely
; grated
1 bn Salad onions; top and tailed
25 g Butter
4 tb Olive oil
225 g Monkfish fillet
25 g Plain flour
50 ml Damson wine
50 ml Red wine
2 tb Double cream
1 ds Balsamic vinegar
1 Clove garlic; sliced
225 g Baby spinach
2 tb Soy sauce
1 Red chilli; seeded and
-finely
; chopped
Salt and pepper
Hot Rod Monkfish Preparation
Preheat oven to 220c/425f/Gas 7. 1 Soak the grated sweet potato in a bowl of water for one minute, then drain well. 2 Finely chop the green ends of the salad onions, add to the grated sweet potato and season. Heat 15g/ 1/2oz butter in a small pan until melted, then pour onto the sweet potato mixture. 3 Heat 1 tbsp olive oil in a small frying pan. Add half the sweet potato mixture and spread out into an even layer. Cook for 5-6 minutes on each side, or until golden brown and cooked through. Repeat with the remaining mixture. Cut three thin slices off the monkfish and season with pepper. 4 Season the flour, add the remaining large piece of monkfish and turn to coat. Heat 15g/ 1/2oz butter in an ovenproof frying pan, add the monkfish and cook for a minute on each side. Put the pan in the oven and cook for about 5-8 minutes, or until cooked through. 5 Heat the damson wine in a pan with the red wine, bring to the boil and simmer rapidly until reduced by about half. Stir in the double cream and a dash of balsamic vinegar and season. 6 Heat 1 tbsp olive oil in a wok with the sliced garlic and half the spinach and cook quickly until just wilted. 7 Sit the rostis on a plate and spoon the wilted spinach on top. Cut the roasted monkfish in half and sit on top of the spinach. Drizzle over the damson wine sauce. 8 Heat a griddle pan. Brush both sides of the monkfish slices with a little olive oil and add to the pan with remaining pieces of salad onion. 9 Cook the fish for a minute on each side, or until just cooked through. Mix together the soy sauce and 1 tbsp olive oil. 10 Toss together the remaining raw spinach and chilli, pile onto a plate and drizzle over some of the soy and oil dressing. Sit the monkfish slices on top and add the griddled salad onions. Converted by MC_Buster. NOTES : Chef – Alistair Little Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 2
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