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Рецепт Roast Monkfish With Spiced Roasted Vegetables And Carrot Pur
by Global Cookbook

Roast Monkfish With Spiced Roasted Vegetables And Carrot Pur
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Ингредиенты

  • 750 gm Monk fish tail, (1 3/4lb)
  • 200 gm Carrots, (7oz)
  • 200 gm Parsnips, (7oz)
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  •     Extra virgin olive oil
  • 1 Tbsp. Fresh ginger
  • 300 ml Carrot juice, (10fl ounce)
  • 1 x Clove garlic, minced
  • 200 ml Chicken stock, (6.6fl ounce)
  •     Butter
  •     Sea salt and pepper
  • 40 gm Coriander, (11/2oz)

Инструкции

  1. To make the sauce, toast the seeds a in warm dry pan and grnd in a pestle and mortar. In a warm pan add in a little extra virgin olive oil and add in the ginger, shallot and garlic and gently fry for about 2 min. Add in 1/2 the toasted grnd spices, stock and carrot jucie, bring to the boil and reduce by half.
  2. While reducing, slice the carrots and parsnips thickly in a mandolin and blanch in a pan of salted boiling water. Remove from the water and place into a bowl with the rest of the grnd spices and season with salt and pepper.
  3. Place the vegetables into an ovenproof tray and drizzle the honey over the top. Add in a few knobs of butter and roast in a preheated oven 200 C/400 F/gas mark 6 for about 5 min.
  4. Skin and debone the monkfish and slice into thick slices, about 1cm thick.
  5. Season the fish pcs well and cook in a warm non stick pan for about 1 minute on either side.
  6. Bring the sauce back to the boil and strain through a sieve. Chop half the coriander and add in to the sauce, season and leave to one side.
  7. Remove the vegetables from the oven and layer them in the middle of the plate with the pan fried monkfish. Top the pile with a few pcs of fresh coriander and serve the sauce around.