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Monkfish Ginger and Spring Onions
Marinade the fish with salt, white pepper & lemon juice. Heat wok and add oil when wok is red hot. Add chopped garlic, ginger slices, carrot slices, onions and stir fry about a minute. Add chopped fresh fish fillets. Add 2 tablespoons of cooking wine, 1 tablespoon oyster sauce. ? teasp. sugar and ? teasp. salt. Add 6 oz water. Add scallions. Leave to boil for a minute or two, slowly add cornflour water mix¬ture to thicken. Drizzle dark soy and sesame oil to season and serve.
BBQ Monkfish with Saffron & Roasted Red Pepper Dressing
For the roasted red pepper dressing, put the fish stock, white wine and saffron into a small pan and simmer until reduced to 175ml (6 fl oz). Meanwhile, break the roasted red peppers in half and remove the stalks, seeds and skin. Finely chop the flesh. Mix together the extra virgin olive oil, vinegar and some salt and pepper to taste. Pre-heat the barbecue for 30-40minutes. Mix together the olive oil, thyme, salt and some black pepper. Brush the fillets of monkfish with the mixture, place them on the barbecue and cook for 10minutes, turning every now and then. While the monkfish fillets are cooking, return the pan of reduced fish stock to the heat and add the red peppers and olive oil dressing. Bring to a brisk boil and check the seasoning. Whisk in the butter and remove from the heat.
Baked Monkfish & Creamy Potato Gratin
Butter a baking dish. Place sliced potatoes in it. Sprinkle with salt and pepper. In a bowl, combine the milk, butter and garlic; pour over the potato slices. Bake uncovered in a 230’C oven for approx. 45min until potatoes are golden and tender when pierced with a fork. Sprinkle cheese over potatoes and bake until cheese melts. Roll monk fillets in flour. Combine the egg and milk; place fillets into mixture. Cover the whole fillets in breadcrumbs by rolling. Squeeze lemon juice over the fillets. Bake in oven for 20 mins at 200’C.