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Crispy Monkfish with Spices, Roasted Courgettes and Coconut Sauce
For the preparation of the monkfish: Fillet the fish using a sole fillet knife.
Cut the bones into chunks and soak them in cold water for 10 minutes.
Lay cling film on your kitchen worktop.
Pour the salt on the cling film, along with the spices and citrus zest, using a Microplane grater.
...
See the recipe
Serves:
6
Time:
1 h 30
Difficulty:
Author: Fabrice Idiart, Head Chef at Ilura Restaurant (Saint-Jean-de-Luz 64)
6
ratings
0 comments
Ingredients:
1 big monkfish tail (or 6 small tails), 10g fresh turmeric root, 10g fresh ginger, 10g fresh galangal, 1 kaffir lime, 1 lime, 1 lemon, Kaffir lime zest, Espelette pepper, Five-spice powder, Salt, Tempura powder, Panko Japanese breadcrumbs, 500g baby courgettes, Ginger vinegar, Peanut oil, Roasted peanuts...
Method
Before starting this Crispy Monkfish with Spices, Roasted Courgettes and Coconut Sauce recipe, make sure you have organised all the necessary ingredients.For the preparation of the monkfish: Fillet the fish using a sole fillet knife.
Cut the bones into chunks and soak them in cold water for 10 minutes.
Lay cling film on your kitchen worktop.
Pour the salt on the cling film, along with the spices and citrus zest, using a Microplane grater.
...
Crispy Monkfish with Spices, Roasted Courgettes and Coconut Sauce
Serves:
6
Time:
1 h 30
Reviews:
6 ratings
Roasted Sea Bass, Oyster Espuma, Pan Seared Leeks and Fennel Broth
Serves:
4
Time:
35 minutes
Reviews:
1 rating