9/2/2023 0 Comments Monkfish fillet![]() ![]() Season to taste with salt, pepper and lemon juice. Then drain and mash up with 6 tablespoons of olive oil and a good swig of milk. Put them into a pot of salted, boiling water and cook until tender. Pat the fish dry with some kitchen paper and then pat it with a little olive oil. If you’re roasting your monkfish, preheat your oven to 220☌/425☏/gas 7 just before the fish comes out of the fridge.Then carefully balance the flavours with the vinegar to taste. ![]() You want the sauce to have the consistency of a coarse salsa. Now make your black olive sauce by mixing all the ingredients except the vinegar together.Put the fillets in a dish in the fridge and let them sit there for an hour. In a pestle and mortar or Flavour Shaker, smash up 2 teaspoons of salt with the lemon zest and rosemary and rub this all over the fish fillets.1 clove garlic peeled and finely chopped.1 small handful fresh herbs (basil, marjoram and parsley) finely chopped.½ fresh red chilli deseeded and finely chopped.2 large handfuls black olives stoned and very roughly chopped.4 x 200 g monkish fillets from sustainable sources, ask your fishmonger.Nutrition Facts : calories 481 calories, Fat 16.9 g fat, Saturated Fat 2.4 g saturated fat, Protein 37.6 g protein, Carbohydrate 42.1 g carbohydrate, Sugar 3.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre Ingredients: Monkfish has a wonderful meatiness, which really works well with crisp Mediterranean flavours ![]()
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