Bombay Monkfish Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Monkfish, skinned
Milk to cover,
1/4 lbs: Shrimp, shelled
2: Eggs,
3 tbsp: Tomato paste,
1/2 tsp: Curry powder,
2 tsp: Lemon juice,
1/4 tsp: Fresh rosemary, chopped or pinch of dried
1 pinch: Of saffron or tumeric,
3/4 cup: Light or single cream,
Salt and pepper to taste,
Directions:
Preheat oven to 350 degrees F. Put the monkfish in a pan just large
enough to hold it. Pour the milk over and place the pan over
moderate heat. Bring to a simmer, cover, and cook for 8 minutes. Turn
the fish and cook 7 minutes longer, or until the fish is cooked
through. When the monkfish is nearly done, add the shrimp and cook
2-3 minutes, or until they turn pink. Drain fish and shrimp,
discarding milk. Cut the monkfish into bite-size pieces.
Beat the eggs with the tomato paste, curry powder, lemon juice,
rosemary, saffron and 1/2 cup cream. Mix in the fish and shrimp and
season to taste with salt and pepper. Turn into 4 individual ramekin
dishes and pour an equal amount of the remaining cream over the top
of each dish. Bake for 20 minutes, or until set. Serve hot with a
ssqueeze of lemon and a crusty french type bread.
This is an appetizing and stylish way to start a meal. For a light
lunch dish for two, cook this in one ovenproof dish and serve it with
a green salad and boiled new potatoes.
Source from luhu.jp
enough to hold it. Pour the milk over and place the pan over
moderate heat. Bring to a simmer, cover, and cook for 8 minutes. Turn
the fish and cook 7 minutes longer, or until the fish is cooked
through. When the monkfish is nearly done, add the shrimp and cook
2-3 minutes, or until they turn pink. Drain fish and shrimp,
discarding milk. Cut the monkfish into bite-size pieces.
Beat the eggs with the tomato paste, curry powder, lemon juice,
rosemary, saffron and 1/2 cup cream. Mix in the fish and shrimp and
season to taste with salt and pepper. Turn into 4 individual ramekin
dishes and pour an equal amount of the remaining cream over the top
of each dish. Bake for 20 minutes, or until set. Serve hot with a
ssqueeze of lemon and a crusty french type bread.
This is an appetizing and stylish way to start a meal. For a light
lunch dish for two, cook this in one ovenproof dish and serve it with
a green salad and boiled new potatoes.
Source from luhu.jp