Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, monkfish with sweetcorn custard. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
See more ideas about Monkfish recipes, Recipes, Food. Monkfish are tough to catch and ugly to look at but they taste as sweet as lobster on your plate. The magical San Juan night was three days ago and, as usual, I did not manage. Well look no further than this.
Monkfish with sweetcorn custard is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Monkfish with sweetcorn custard is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have monkfish with sweetcorn custard using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Monkfish with sweetcorn custard:
- Get 700 g monk fish on the bone
- Prepare sprigs Thyme
- Prepare leaf Bay
- Get sprigs Rosemary
- Get Butter
- Get Sweetcorn custard
- Make ready 6 corn on the cob
- Prepare Butter
- Make ready Salt
- Prepare Mushroom and corn
- Make ready Cheryl mushrooms or wild mushrooms
- Get 1 minced onion
- Prepare 1 corn on the cob
- Get Salt and pepper
Once the fish has been filleted and the central bone removed, there are no others. A unique, firm-textured and meaty white fish, monkfish has an extraordinary appearance, with a flattened head, tapering body and mottled-brown, glossy skin. If you're thinking of that scary looking fish with a gigantic head and mouth, you're absolutely right. I did not tell the kids what goes into the broth initially.
Steps to make Monkfish with sweetcorn custard:
- Prepare the monk fish removing the skin. Cut the top two portions off the bone. Put the fresh herbs in the middle and tie with string and season with a little salt.
- Brown the fish in a pan with some oil. Once browned add a some butter and place in a preheated oven at 180. This size fish took 15 minutes in the oven.
- While the fish is in the oven, cut the sweetcorn off of the cob and place in a juicer.
- Put the juiced sweetcorn in a hot pan and whisk until the juice thickens. This took about 10 minutes. Remove from the heat season and add some butter.
- In a separate pan fry the mushrooms and minced onion. Once browned add some of remaining corn.
- Once the monk fish has cooked allow to rest for the same time you have cooked it for. Plate with the sweetcorn custard first, add the mushroom and sweet corn mix and top with the fish
If you're thinking of that scary looking fish with a gigantic head and mouth, you're absolutely right. I did not tell the kids what goes into the broth initially. I'm pretty sure they didn't want to hear "fish liver" was used to make the broth. Sean Mannion Kach shared a photo on Instagram: " This hotly anticipated book from Rick Stein celebrates one of the world's most popular cuisines: Mexican.
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