Galician style monkfish
How to make Galician style monkfish recipe
Serves 4
Preparation time 10 minutes, Cooking time 10 minutes
Ingredients:
15 whole blanched almonds
800 g (1 lb 10 oz) monkfish fillet, skinned
1 onion, thinly sliced
olive oil, for drizzling
3 garlic cloves, crushed
large pinch of saffron threads, crushed
1 tablespoon finely chopped parsley
250 g (8 oz) fresh or frozen peas
salt and pepper
Method:
Roast the almonds in a dry frying pan over a medium heat for a few minutes until toasted.
Cut the monkfish into 8 evenly sized pieces. Spread the onion over the base of a medium-sized flameproof casserole and arrange the monkfish over the top. Season to taste with salt and pepper and drizzle over a little oil. Cover tightly and cook over a medium heat for 5–6 minutes.
Meanwhile, in a food processor add the almonds, garlic, saffron and parsley, and blitz until finely chopped. Add 2–3 tablespoons water and blitz again to make a coarse paste.
Remove the lid from the casserole, spread the almond mixture over the top of the fish and add the peas. Re-cover and cook for a further 4–5 minutes or until the fish is cooked through. Serve immediately.
For monkfish wrapped in Parma ham, prepare the monkfish as above and wrap each piece in a slice of Parma ham, then season with pepper. Heat 1 tablespoon olive oil in a frying pan, add the monkfish and fry for 2–3 minutes on each side or until browned.
Place in a roasting tin and cook in a preheated oven, 220°C (425°F), Gas Mark 7, for 8 minutes or until cooked through. Remove from the oven and leave to rest for 5 minutes.
Heat 1 tablespoon olive oil in the pan, add 1 chopped onion and 2 crushed garlic cloves and fry gently until softened.
Add 500 g (1 lb) cherry tomatoes and a handful of chopped basil and stir together well. Serve the monkfish on a bed of wilted spinach leaves with the tomatoes.
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| Galician style monkfish |
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