How to Make Ultimate Spiced monkfish

Spiced monkfish.

You can have Spiced monkfish using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients of Spiced monkfish

1. Prepare 1 of monkfish tail fillet per person (scale up the other ingredients if cooking for more than 2).
2. You need 1 tsp of Korean chili powder.
3. It’s 1/2 tsp of turmeric (or 2 tsp curry powder instead of the two spices).
4. It’s 1 tsp of paprika.
5. You need 1/2 tsp of fine salt.
6. It’s 1 of shallot, finely diced.
7. You need 2 tbsp. of butter.
8. Prepare 1 pinch of saffron.
9. It’s of about 50ml veg stock made with a stock cube or fresh.
10. You need 2 tbsp. of crème fraiche.
11. It’s 1 of little chopped parsley.

Spiced monkfish step by step

1. Monkfish needs firming up before cooking, otherwise it releases a lot of water whilst cooking. Sprinkle the fillets generously with rock salt, chill for at least half an hour then rinse off the salt and pat dry..
2. Cut the fish into scallop-sized chunks. Mix the spices and salt together and dip the monkfish pieces in the mix..
3. Melt the butter over medium-high heat, add the monkfish pieces, the diced shallot and cook for a minute. Sprinkle the saffron over the dish and turn the monkfish pieces.
4. Add splash alcohol – gin/white wine.
5. Turn the heat up, add the crème fraiche and the stock and bubble away for another 1-2 minutes. Transfer to serving bowls or dishes and sprinkle with chopped parsley. Serve with plain rice..