Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, monkfish with sweetcorn custard. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Monkfish with sweetcorn custard is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Monkfish with sweetcorn custard is something that I have loved my entire life.
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. Add to plan Add to plan Published by.
To begin with this particular recipe, we must first prepare a few components. You can have monkfish with sweetcorn custard using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Monkfish with sweetcorn custard:
- Take 700 g monk fish on the bone
- Take sprigs Thyme
- Make ready leaf Bay
- Make ready sprigs Rosemary
- Get Butter
- Take Sweetcorn custard
- Take 6 corn on the cob
- Make ready Butter
- Get Salt
- Get Mushroom and corn
- Prepare Cheryl mushrooms or wild mushrooms
- Prepare 1 minced onion
- Prepare 1 corn on the cob
- Take Salt and pepper
Monkfish is sometimes called "the poor man's lobster" because of its sweet, firm white flesh—but don't think it's a second-choice ingredient. Combine monkfish fillets with marinade in a sealable plastic bag. Heat butter in a cast-iron skillet over medium-high heat. Pan-fry monkfish fillets along with marinade for five minutes on each side, or until the color turns from translucent white to solid white.
Instructions 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
A simple way to bake monkfish is to just brush it with olive oil or butter, season with salt and pepper and place the monkfish in greased baking dish. Pan roasting is a wonderful way to cook monkfish, it gives the outside a little crust and keeps the inside moist. Poached Lemon Sole with Smoked Salmon Monkfish fillets can be pan-fried or roasted to give the fillets colour. Monkfish suits being grilled or barbecued because the robust flesh doesn't fall apart easily. It can be cubed and skewered to make kebabs.
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