karohemd: (Chef)
[personal profile] karohemd
They had some reasonable looking monkfish at the fishmonger's so I picked up a piece. I filleted it, cut the fillets into chunks and marinaded them in pimenton and olive oil for a while. While the fish was marinading I made a sort of romesco sauce from a red pepper and some cherry tomatoes cooked down in olive oil with tomato paste, pimenton, garlic and dried herbs, seasoned with salt and pepper and then blitzed with a stick blender.
For the fish, I sliced two small cooking chorizos and fried those in a dry pan over medium heat until crispy and the fat had rendered. I removed the chorizo and then fried the fish in the rendered fat until browned on all sides and moved the pan to a low oven to finish for a few minutes.
In the meantime I steamed some broccoli florets and cooked the couscous with vegetable stock, olive oil and lemon juice.
When the fish was done I set it aside on a warm plate to rest while mixing the pan juices into the sauce. I then plated the fish on the couscous, drizzled the sauce over and around it and added fried chorizo slices. After I'd taken the photo I realised I'd forgotten to add the broccoli. Never mind.

Monkfish, Chorizo, Romesco Sauce


[Short URL to this post]
From:
Anonymous
OpenID
Identity URL: 
User
Account name:
Password:
If you don't have an account you can create one now.
Subject:
HTML doesn't work in the subject.

Message:

If you are unable to use this captcha for any reason, please contact us by email at support@dreamwidth.org


 
Notice: This account is set to log the IP addresses of everyone who comments.
Links will be displayed as unclickable URLs to help prevent spam.

September 2017

M T W T F S S
    123
456789 10
11121314151617
18192021222324
252627282930 

Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated 23 Sep 2017 02:34 pm
Powered by Dreamwidth Studios