Monkfish casserole. A tasty recipe using fresh monkfish and clams cooked in a Limited Edition Fleur Cast Iron Shallow Casserole. Be the first to review this recipe. A sprinkle of parsley at the end will improve flavor.
This recipe can be made with any firm white fish, and is lovely served over rice. Monkfish, while not the most beautiful fish, is delightfully tender and versatile. Add the fish to your cooking roster with these great monkfish recipes. You can have Monkfish casserole using 19 ingredients and 8 steps. Here is how you cook that.
Ingredients of Monkfish casserole
- It's of Sauce.
- Prepare 1 large of onion.
- It's 400 grams of tomato paste.
- You need 4 clove of garlic.
- Prepare of parsley.
- You need 30 grams of almonds.
- Prepare 25 grams of pinions.
- It's of Fish.
- Prepare 600 grams of monkfish filet.
- Prepare 1/2 cup of fresh lemon juice.
- Prepare 1 cup of dry white wine.
- It's 1/2 cup of water.
- You need of Salt & Pepper.
- It's of Decoration.
- Prepare 8 of mussels.
- It's 25 grams of peas.
- You need 1/2 of lemon.
- You need of Optional.
- Prepare 1 of fresh chillies.
Delicious monkfish Burnt garlic monkfish Variety of fresh fish in the market Long fin tuna on ice at the fish market Salmon Salad Vietnamese steamed mix vegetables with stew fishsauce Fresh lobster. This deep-sea-dwelling wavekin attracts its prey with a tiny glowing appendage protruding forth from its disfigured head. Recipe courtesy of Food Network Kitchen. Most monkfish fillets are sold skinless with the membrane removed.
Monkfish casserole step by step
- 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..
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If your fillets have a membrane, remove before seasoning. Also known as anglerfish, this ugly fish has a huge head accounting for half its weight. Neverthless, the monkfish has inner beauty - once skinned, trimmed and the membrane removed. Monkfish is a bottom-dwelling fish with firm, lean flesh that's often compared to lobster. Monkfish are deep water bottom-dwellers, mostly harvested in the North Atlantic from.