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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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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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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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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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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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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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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WEBLow in fat and calories, monkfish is also packed with beneficial minerals, protein and vitamins. A good source of selenium, a powerful antioxidant that’s good for heart and …
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WEBUsing a meaty monkfish as the base, with parsley, chopped tomatoes and chilli, Rick shows how to create a simple but tasty Italian meal for two. He also show
WEBStart by dicing up the monkfish into bite-sized pieces. Cook the spaghetti in salted water. Around 8 minutes should be perfect - aim of al dente so the pasta still has some bite. …
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WEBThe firm, creamy-white, slightly oily flesh of sea bass is like a cross between cod and mackerel. In Fish and Shellfish (BBC Books, 2014), Rick Stein describes sea bass as …
WEBInstructions. Place the monkfish on a board and cut either side of the backbone to produce 2 fillets. Cut the skin from the lemon, slice and remove the pips. Lay the slices on the cut …
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. …
WEBFry for about 2 minutes on the skin side, then turn the fish over, turn off the heat and allow the flesh side to cook in the residual heat for a minute. To serve, spoon 3-4 slices of …