Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, monkfish casserole. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Monkfish casserole is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Monkfish casserole is something that I’ve loved my whole life. They are nice and they look fantastic.
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 fact, in some recipes, monkfish even stands in for lobster! (See a couple below.) Here are some favorite recipes for how to cook monkfish.
To begin with this recipe, we must prepare a few ingredients. You can have monkfish casserole using 19 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Monkfish casserole:
- Prepare Sauce
- Prepare 1 large onion
- Take 400 grams tomato paste
- Take 4 clove garlic
- Take parsley
- Prepare 30 grams almonds
- Make ready 25 grams pinions
- Get Fish
- Get 600 grams monkfish filet
- Make ready 1/2 cup fresh lemon juice
- Get 1 cup dry white wine
- Take 1/2 cup water
- Make ready Salt & Pepper
- Prepare Decoration
- Prepare 8 mussels
- Get 25 grams peas
- Get 1/2 lemon
- Get Optional
- Make ready 1 fresh chillies
Heat a large pan over a medium heat and add the olive oil. The Best Monkfish Stew Recipes on Yummly The overall texture of the fish may be lobster-like but the flavor lacks the sweetness of lobster. The seasoned melted butter is very good and would work well with other types of fish.
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.
Monkfish is known for its huge head and mouth, and its tight, meaty white flesh that is often compared to lobster meat. It's commonly used in French cuisine, but it has only recently become. Monkfish provides an ideal blank canvas to experiment with herbs, spices, oils, and more, since the flesh absorbs a variety of marinades nicely. Get creative with different side dishes. Over high heat, heat oil until just smoking.
So that is going to wrap it up for this special food monkfish casserole recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this webpage in your browser, and share it to your family, friends and colleague. Thank you for reading, I hope My webpage becomes “the place to be” when it comes to monkfish casserole cooking. Go on get cooking!
