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Cajun Spiced Monkfish with Foaming Red Pepper Sabayon
2 6 oz monkfish; membranes removed (6 to 7)
1/2 ts Chillies dried and powdered
1 Clove garlic; crushed
1/4 ts Salt
1/4 ts Black pepper
1/2 ts Cumin; ground
1/2 ts Coriander; ground
1 ts Fennel seeds; toasted and crushed
1/2 ts Ginger; ground
1/2 ts Oregano
1/2 ts Marjoram
60 g Butter; clarified
50 ml Vegetable oil
2 Red peppers; roasted, seeded and skinned
1 tb Orange juice
1 Clove garlic
1/4 ts Thyme
25 g Butter
175 ml Red wine
Salt and pepper to taste
125 ml Dry sherry
3 Egg yolks
25 g Butter; unsalted
Cajun spices: Place all the ingredients together and grind in a pestle and
Roll the monkfish carefully in the Cajun spices and dust off any excess.
Heat the frying pan and add the butter and oil. Add the monkfish and cook
all over gently, do not overcook. Place the roasted peppers, orange juice,
garlic, thyme, butter, red wine and tomato puree into a saucepan and bring
to the boil, squash with a spoon.
Melt the butter for the sabayon.
Place the egg yolks in a glass bowl over a hot pan of water and whisk until
light. Place the sherry into a small pan and reduce by half, melt the
butter. Pour the sherry over the eggs and whisk in, pour in a steady stream
of butter, continually whisking.
Using a food mixer or a food processor break down the peppers and whisk
into the sabayon. Adjust the seasoning and pour on to a plate.
Carefully carve the salmon and place on to the foaming sabayon. Serve with
green vegetables ie a pillar of spinach.