Roast Monkfish With Garlic And Chilli Sauces
After you try this monkfish recipe you will instantly fall in love with the fish which can be described as ugly with its huge head and gaping mouth. Its excellent flesh more than compensates for its disconcerting appearance. These monkfish fillets are roasted whole, then sliced to serve hot or at room temperature with two pungent sauces.
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- 6 skinned monkfish fillets, total weight 1.4 kg (3 lb)
- 7 sprigs of fresh oregano
- 7 sprigs of fresh thyme
- 2 tbsp (30 ml) olive oil
- Salt and pepper
- #For the garlic and chilli sauces#
- 4 eggs
- 4 fl oz (45 g) butter
- 3 tbsp (45 ml) flour
- 8 fl oz (250 ml) water
- 8 cloves garlic
- 4 fl oz (125 ml) olive oil
- 9 sprigs of parsley and other fresh herbs such as thyme, oregano, chervil, and tarragon
- 2 red chillies
- 2 tsp (10 ml) tomato puree
- Optional cayenne pepper
- Prepare and Marinate The Monkfish: lf necessary, cut away the thin membrane that covers the flesh of the monkfish fillets. Rinse the fillets with cold water, then transfer to paper towels and pat dry.
- Strip the oregano and thyme leaves from the stalks and pile them on the chopping board. Roughly chop the leaves.
- Put the fillets in the shallow dish and sprinkle with the olive oil, chopped herbs, salt, and pepper. Toss with your hands so the fillets are covered with oil. Cover and marinate in the refrigerator 2 hours. Meanwhile, make the sauces. Herb marinade. adds flavour to monkfish fillets “Lift and turn fillets with your hands” #Make The Sauces And Decoration# Put the eggs in the saucepan, cover with cold water, and bring to a boil. Simmer 10 minutes. Drain the eggs, then let cool in a bowl of cold water. Tap the eggs to crack the shells, then peel them. Separate the yolks from the whites and discard the whites or set them aside for another use.
- Melt the butter in the saucepan. Whisk in the flour and cook until foaming, about 1 minute. Take from the heat and whisk in the boiling water. The sauce will thicken at once. Return the saucepan to the heat and cook, whisking, 1 minute.
- Transfer the sauce to the food processor. Peel the garlic cloves. Add to the processor with the hard-boiled egg yolks, salt, and pepper and purée until smooth. “Add more or less garlic to your taste.”
- With the blades turning, pour in the olive oil in a thin stream, so the sauce thickens and becomes creamy. Taste the sauce for seasoning. Put half of the sauce in a bowl and reserve for the chilli sauce. TAKE CARE: If the oil is added too quickly, the mixture will separate.
- Strip the parsley and other herb leaves from the stalks and add to the remaining sauce in the processor. Puree briefly. Transfer to a second bowl. Cover and chill until serving.
- Rinse out the food processor. Core, deseed, and chop 1 of the hot chillies. Put in the processor. Add the tomato purée and the reserved sauce. “Sauce added to red chilli and tomato purée will have vivid colour”
- Purée until smooth, scraping the side of the food processor with the rubber spatula. Season with cayenne pepper, if you like. Transfer to a bowl, cover, and chill.
- Cut out the core from the second chilli arid remove the seeds with the tip of the small knife. Cut the chilli into thin rings and reserve for the decoration. #Roast The Monkfish# Roast Monkfish With Garlic And Chilli SaucesHeat the oven to 230° C (450° F, Gas 8). Line the baking sheet with foil. Arrange the monkfish fillets, side by side, on the foil. Spoon the marinade from the dish over the fillets. “Brush makes basting easy during roasting”
- Roast the fillets in the heated oven, brushing occasionally with the juices which have collected on the foil, until browned and the fish is no longer rare in the centre, 12-15 minutes. The flesh should just flake when tested with a fork. #TO SERVE# Cut the monkfish into diagonal slices. Arrange on warmed individual plates, and add a little of each sauce. Decorate with the rings of chilli, and thyme sprigs if you like. Serve the remaining sauces separately. “Piquant chilli sauce contrasts with sweet flavour of monkfish” “Firm flesh of monkfish slices well for presentation”