Cajun Spiced Monkfish With Foaming Red Pepper Sabayon Recipe Recipe

Name: Cajun Spiced Monkfish With Foaming Red Pepper Sabayon Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 x 6 ounce monkfish, membranes removed (6 to 7); 1/2 tsp Chillies dry and powdered; 1 x Clove garlic, crushed; 1/4 tsp Salt; 1/4 tsp Black pepper; 1/2 tsp Cumin, grnd; 1/2 tsp Coriander, grnd; 1 tsp Fennel seeds, toasted and crushed; 1/2 tsp Ginger, grnd; 1/2 tsp Oregano; 1/2 tsp Marjoram; 60 gm Butter, clarified; 50 ml Vegetable oil; 2 x Red peppers, roasted, seeded and skinned; 1 Tbsp. Orange juice; 1 x Clove garlic; 1/4 tsp Thyme; 25 gm Butter; 175 ml Red wine Tomato puree Salt and pepper to taste; 125 ml Dry sherry; 3 x Egg yolks; 25 gm Butter, unsalted

Servings: persons

2 x 6 ounce monkfish, membranes removed (6 to 7)
1/2 tsp Chillies dry and powdered
1 x Clove garlic, crushed
1/4 tsp Salt
1/4 tsp Black pepper
1/2 tsp Cumin, grnd
1/2 tsp Coriander, grnd
1 tsp Fennel seeds, toasted and crushed
1/2 tsp Ginger, grnd
1/2 tsp Oregano
1/2 tsp Marjoram
60 gm Butter, clarified
50 ml Vegetable oil
2 x Red peppers, roasted, seeded and skinned
1 Tbsp. Orange juice
1 x Clove garlic
1/4 tsp Thyme
25 gm Butter
175 ml Red wine Tomato puree Salt and pepper to taste
125 ml Dry sherry
3 x Egg yolks
25 gm Butter, unsalted

1
Cajun spices: Place all the ingredients together and grind in a pestle and mortar.
2
Roll the monkfish carefully in the Cajun spices and dust off any excess.
3
Heat the frying pan and add in the butter and oil.
4
Add in the monkfish and cook all over gently, don't overcook.
5
Place the roasted peppers, orange juice, garlic, thyme, butter, red wine and tomato puree into a saucepan and bring to the boil, squash with a spoon.
6
Heat the butter for the sabayon.
7
Place the egg yolks in a glass bowl over a warm pan of water and whisk till light.
8
Place the sherry into a small pan and reduce by half, heat the butter.
9
Pour the sherry over the Large eggs and whisk in, pour in a steady stream of butter, continually whisking.
10
Using a food mixer or possibly a food processor break down the peppers and whisk into the sabayon.
11
Adjust the seasoning and pour on to a plate.
12
Carefully carve the salmon and place on to the foaming sabayon.
13
Serve with green vegetables ie a pillar of spinach.

20040

kcal

Calories

2248

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 x 6 ounce monkfish, membranes removed (6 to 7), 1/2 tsp Chillies dry and powdered, 1 x Clove garlic, crushed, 1/4 tsp Salt, and more.

Yes, Cajun Spiced Monkfish With Foaming Red Pepper Sabayon Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cajun Spiced Monkfish With Foaming Red Pepper Sabayon Recipe

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