Monkfish With Orzo, Fennel and Orange

This was really delicious. I clearly got a bit confused as I cut the monkfish up into pieces when I was only serving me, when actually I only needed to do that if I was serving four! Nevermind! It was still delicious and I cooked the monkfish for less time.

Monkfish With Orzo, Fennel and Orange
(serves 4)

For the orzo
4 tbsp oil
3 spring onions, sliced
1 carrot, diced
1 fennel, diced
1/2 aubergine, diced
1 red pepper, diced
1 courgette, diced
2 tsp tomato paste
240g orzo
salt and pepper

For the monkfish
l for rubbing on the fish
mustard powder
sweet paprika
ground fennel
salt and fresh ground pepper
4 tbsp extra virgin olive oil
4 tbsp red wine vinegar
4 tbsp cold unsalted butter
juice 1/2 orange
fennel fronds for garnish

Remove the silverskin and rinse the monkfish tail and pat dry then slice into 4 equal pieces. Rub the monkfish pieces with the oil and sprinkle mustard powder, sweet paprika, salt, pepper and a little bit of ground fennel on each side. Place in the fridge for 20 mins.

In the meantime, place a saucepan on the hob and turn the heat to medium. Add the oil and add the spring onions, carrots, fennel, aubergine with a pinch of salt and sweat for 5 mins. Add the tomato paste and stir for a minute then add the orzo and stir constantly for 5 mins to toast.

Add the hot water, salt, pepper and cover. Simmer for 8-10 mins or until most of liquid has been absorbed. Add the courgette, adjust seasoning, cover and keep warm.

Take your fish out of the fridge and allow about 5 mins to come to room temperature. Place a large frying pan on your stovetop and turn the heat to medium-high. When the pan is hot add the monkfish and fry for 4 mins, turn it over and cook for another 2 mins.

Add the red wine vinegar and reduce for a couple of mins. Add the cold butter one tbsp at a time and swirl in. Squeeze the juice of half an orange and swirl, take off the heat.

Put the orzo mixture on to 4 plates and put the monkfish on top. Pour over the juice and serve.

Daring Cooks September 2013: Courgette Ricotta Gnocchi

Todd, who is The Daring Kitchen’s AWESOME webmaster and an amazing cook, is our September Daring Cooks’ host! Todd challenged us to make light and fluffy potato Gnocchi and encouraged us to flavor the lil pillows of goodness and go wild with a sauce to top them with!

So apparently I can't read! One of the mandatory items was using potato, except I missed that bit and because I had so many courgettes growing in the garden I used them instead. I haven't made gnocchi since I went on a pasta making course 3 or 4 years ago and I'm really pleased that this challenge got me making it again. My Mum made the monkfish in a creamy sauce and I'm not sure what went into it but it was delicious!

The gnocchi were also really yummy and the recipe yielded far more than expected so I have lots of leftovers in my freezer. So much so that I had them again with cherry tomato sauce.

Courgette Ricotta Gnocchi (adapted from Closet Cooking)
(Serves 4-6)

1 large courgette, grated

1 tbsp salt

handful loosely packed basil, sliced

zest 1/2 lemon

250g ricotta

2 egg yolks

30g parmesan, grated

1/4 teaspoon pepper

125g 00 flour

Mix the courgette and salt and let it drain in a colander for 20 minutes. Place in tea towel and squeeze out as much liquid as possible.

Mix the courgette, basil, lemon, ricotta, egg, cheese and pepper and then mix in enough flour to form a dough that is not too sticky to work with.

Divide the dough, roll into 1 inch thick strings, slice into 1 inch pieces and roll over gnocchi board or fork using enough flour so that the dough does not stick to everything.

Cook the gnocchi in boiling water until it floats, remove and enjoy in your favourite sauce.

Monkfish Wrapped in Rosemary, Lemon and Parma Ham

This was so good. I bought a monkfish tail as a treat and I have split it into three and frozen the rest. I love monkfish but it's so expensive so I don't get it very often. The combination of the smokey salty parma ham and the soft fish is just amazing. They go so well together and the rosemary and lemon zest were a nice compliment to the fish. I served it with steamed greens and garlic mash.

Monkfish Wrapped in Rosemary, Lemon and Parma Ham
(adapted from Nigellisima - Nigella Lawson)
(Serves 2)

2 sprigs fresh rosemary, leaves stripped and chopped
zest ½ lemon
2 monkfish tail fillets
2 slices Parma ham
1 tbsp olive oil 

Preheat the oven to 200ºC.
 
Scatter the chopped rosemary and the lemon zest onto a chopping board, and then roll the monkfish in the mixture. The dampness of the fish should make everything stick.

Wrap each monkfish fillet with a slice of Parma ham. You made need two if the fillet is large

Drizzle the oil in a shallow roasting tin and place the Parma ham covered fish in the tin. Roast for 15 minutes or until the fish is just cooked.

Roasted Monkfish with Bean Mash

I am totally in love with monkfish, but as it is so expensive I don't get to have it all that often and when I do it's always good. This is such a simple recipe that showcases the fish and pairs it with the salty flavour of the parma ham, another of my expensive loves! I also love bean mashes, it's a nice alternative to normal mash, although the original recipe did call for a combination of potatoes and beans, I decided to go for all beans. I served the dish with the last of my corn on the cob and green and runner beans.

Roasted Monkfish with Bean Mash (adapted from WeightWatchers Magazine October 2012)
(Serves 4)
(10 WW ProPoints per serving)

cooking spray
4 monkfish fillets
4 slices parma ham
12 cherry tomatoes
juice 1 lemon

for the bean mash
2 x 400g can butter beans, drained and rinsed
75g half fat creme fraiche
1 tbsp chopped parsley

Preheat the oven to 200C.

Mist the base of a shallow roasting tin with cooking spray. Wrap each fillet with one slice of parma ham. Put seam side down in the roasting tin and mist with cooking spray. Scatter the tomatoes around the fish and spoon over about 1 tbsp lemon juice. Season with plenty of black pepper. Roast in the oven for 15-20 mins depending on the thickness of the fish.

Meanwhile, put the butter beans in a pan with a little water, and cook for about 5 mins. Mash the butter beans to a rough consistency with the creme fraiche, seasoning and remaining lemon juice, to taste. heat for a couple of mins until piping hot. Stir in the parsley and serve with the roasted fish and tomatoes.

Stir-fried Fish with Dill and Rice Noodles

I caanot tell you how much I loved this dish, So good! I love monkfish anyway but this was delicious. This was another piece of the monkfish part of which we used for the Monkfish and Saffron Risotto a while ago. I have one more piece left, I will have to find something extra special to do with it as the first two dishes were amazing. Skinny Meals in Heels is also my new favourite cookbook, there are so many fantastic recipes in it that I want to try out! I added some mangetout to the dish, to add some veggies.

Stir-fried Fish with Dill and Rice Noodles (from Skinny Meals in Heels - Jennifer Joyce)
(Serves 4)
(10 WW ProPoints per serving)

1 small onion, coarsely grated
2 garlic cloves, chopped
2.5cm piece of ginger, finely chopped
2 tsp ground tumeric
2 tbsp fish sauce
2 tbsp peanut oil
900g piece skinless monkfish
200g dried vermicelli noodles
6 spring onions, thinly sliced
40g roughly chopped dill stalks and leaves

Combine the onion, garlic, ginger, tumeric, fish sauce and 1 tsp of the peanut oil in a bowl. MIx well, then add the fish and allow to marinate for 10 mins.

Meanwhile place the noodles in a large bowl and pour over boiling water to cover well. Leave to sit for about 5 mins or until tender and then drain.

Heat the remaining peanut oil in a large wok over high heat. Add the spring onion and dill and cook for 1 min, then add the fish mixture. Sir fry dor 3-4 mins or until the fish is cooked through.

Divide the noodles among the bowls and serve the fish on top with its juices spooned over. Serve with a small sprinkling of coriander.

Monkfish and Saffron Risotto

A couple of weeks ago my Mum came to stay and she brought some Monkfish for us for dinner. I found this Monkfish and Saffron Risotto recipe and it was so good! Really creamy and the fish was beautiful and soft. We had it with a green salad.
















Monkfish and Saffron Risotto (from Fish - Joanna Farrow)
(Serves 4)

500g monkfish
50g butter
1 onion, chopped
2 garlic cloves, crushed
250g risotto rice
1 glass dry white wine
1 tsp saffron strands
2 tsp chopped lemon thyme
1l hot fish stock
salt and pepper
grated parmesan to serve

Cut the monkfish into chunks and season lightly. Melt half the butter in a large saucepan and gently fry the onion until it is soft but not browned. Add the fish and cook stirring for 2 mins. Drain the fish and add the garlic to the pan, Cook for 1 min.

Sprinkle in the rice and fry gently for 1 min. Add the wine and let it bubble until almost evaporated.

Add the saffron, thyme and a ladleful of the stock and cook stirring, until the rice has absorbed the stock. Continue to add the stock, a ladleful at a time, cooking the rice and stirring until the stock is almost absorbed in between each addition.

After about 20 mins, check the consistency of the rice. It should be creamy and tender but slightly firm in the centre. (You might not need all the stock). Check the seasoning and stir in the fish. Heat through and serve immediately scattered with parmesan and chopped thyme.