WebPut the tail belly-side down on a board. Release and pull back some of the skin at the wider end of the tail so that you can get a sharp, flexible-bladed knife underneath to cut …
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WebPut some sort of trivet in a wide, shallow pan, add 1cm (1/2in) of water and bring to the boil. Rest the plate on the trivet, cover the pan with a tight-fitting lid and steam for 2–3 …
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WebPreheat the oven to 200°C/400°F/gas 6. Place the saffron in a teacup, pour over 2 tablespoons of hot water and leave to soak. Put the potatoes in a pan of boiling salted …
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Webmonkfish. with plenty of ground black pepper and salt. Add some olive oil to an ovenproof pan and heat. Place the fillets of monkfish in the pan and cook it for about 4 minutes …
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WebStir in the fish stock, saffron and 1½ teaspoons of salt and bring to the boil. Sprinkle in the rice, stir once, then leave to simmer vigorously over a medium-high heat for 5-6 minutes. …
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WebCover with a lid or foil and steam for 15-20 minutes until cooked through. Lift the fish onto a warmed serving platter, scatter over the spring onions and keep warm. Pour about 5 …
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Web7. Place the bok choi and sea bass fillets in the centre of your two plates, then spoon the warm sauce over the bok choi and fish. 8. Sprinkle with the shallots and cashew nuts. 9. …
WebAdd the reserved raw prawns, the monkfish and mussels, put a lid on the pan and cook for 5 minutes. Toast the sourdough, then singe the slices slightly on a gas flame. Rub the …
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Web3. For the mayonnaise, put the egg yolk, vinegar and a pinch of salt into a bowl or food processor and whisk together. Start adding the oil very slowly, literally a drop at a time at …
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WebTwice-baked goats' cheese and thyme soufflés. Rick Stein. See all recipes from Series 3 (11) Recipes from Series 3.
Web4 sea bass fillets Sunflower oil, for frying 25g garlic, thinly sliced 2cm knob of ginger, sliced 2 red bird’s eye chillies, thinly sliced 2 tsp tamarind paste 50g palm sugar 75ml fish sauce …
WebServes four. 1) Preheat the oven to 200°C/gas 6. 2) Season the monkfish with salt and set it aside for 15 minutes. Cook the potatoes in well-salted boiling water until tender. While …
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WebStrain the juices into a small pan and add any from the carving plate, extra virgin olive oil, butter and lemon juice. 10 Boil vigorously for four minutes until reduced slightly and …
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WebSave this Roast stuffed monkfish with saffron, lemon, tomato and capers recipe and more from Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery …
Web4 sea bass fillets. 1 tbs olive oil plus a small knob of butter (optional) 750g of new potatoes. 75g watercress, roughly chopped. Approx 85ml virgin olive oil. Balsamic vinegar, good …
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WebIngredients - 8 sea bass fillets, around 90g each - A little melted butter, for brushing - Salt and freshly ground black pepper. For the beurre blanc: - 5g shallots, very finely chopped …