Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, monkfish casserole. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Monkfish casserole is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Monkfish casserole is something which I’ve loved my entire life. They’re fine and they look fantastic.
The monkfish and the mushrooms can be sauteed, cooled and refrigerated (separately) a day in advance. 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 a large flameproof casserole over medium heat, heat the oil.
To begin with this particular recipe, we have to prepare a few ingredients. You can have monkfish casserole using 19 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Monkfish casserole:
- Prepare Sauce
- Make ready 1 large onion
- Make ready 400 grams tomato paste
- Get 4 clove garlic
- Prepare parsley
- Make ready 30 grams almonds
- Make ready 25 grams pinions
- Make ready Fish
- Make ready 600 grams monkfish filet
- Get 1/2 cup fresh lemon juice
- Prepare 1 cup dry white wine
- Make ready 1/2 cup water
- Make ready Salt & Pepper
- Take Decoration
- Take 8 mussels
- Take 25 grams peas
- Take 1/2 lemon
- Make ready Optional
- Take 1 fresh chillies
Add onions, celery, and a little salt and pepper (about ½ tsp each). 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 is sometimes called "the poor man's lobster" because of its sweet, firm white flesh—but don't think it's a second-choice ingredient.
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.
It's commonly used in French cuisine, but it has only recently become. Monkfish is sometimes called "the poor man's lobster" because of its sweet, firm white flesh—but don't think it's a second-choice ingredient. 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. Over high heat, heat oil until just smoking.
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