- 2 monkfish tail fillets, deboned
- 1 shallot
- 2cm ginger root
- 1 tsp Korean chili powder (gochugaru)
- ½ tsp turmeric (or 2 tsp curry powder instead of the two above spices)
- ½ tsp fine salt
- 2 tbsp. butter
- a pinch of saffron
- 2 tbsp. crème fraiche
- about 100ml chicken stock made with a stock cube or fresh
- a little chopped parsley, for garnish
needs firming up before cooking, otherwise it releases a lot of water
whilst being cooked. Sprinkle the fillets generously with salt, chill
for at least half an hour then rinse off the salt and pat dry.
2. In the meantime peel and finely dice the shallot. Peel the ginger and cut it into thin matchsticks.
the fish into generous bite-sized chunks. Mix the gochugaru, turmeric
and salt together and dip the monkfish pieces in the mix.
the butter in a frying pan over medium-high heat. Add the monkfish
pieces, the diced shallot and ginger and cook for a minute. Sprinkle the
saffron over the dish and turn the monkfish pieces over.
5. Turn the heat up, add the crème fraiche and the stock and bubble away for another 1-2 minutes.
6. Transfer to serving bowls or dishes and sprinkle with chopped parsley. Serve with plain rice.
Recipe courtesy of Cuisine Fiend