Monkfish salsa verde: Difference between revisions
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[[Monkfish]] taste wonderful, but in their native state look pretty vile. In Spain, they are often sold whole, but in the UK you are only likely to see the tails, filleted and skinned. Monkfish works really well with the herbs in the [[salsa verde]]. Don't bother making this with dried herbs! | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/oliveoil|#oliveoil]] [[Special:Search/salsaverde|#salsaverde]] [[Special:Search/monkfishsalsaverde|#monkfishsalsaverde]] [[Special:Search/parsley|#parsley]] [[Special:Search/monkfish|#monkfish]] [[Special:Search/foodprocessor|#foodprocessor]] [[Special:Search/basil|#basil]] [[Special:Search/blackpepper|#blackpepper]] [[Special:Search/panfried|#panfried]] [[Special:Search/whitewinevinegar|#whitewinevinegar]] [[Special:Search/frying|#frying]] | ||
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Latest revision as of 16:56, 7 April 2024
Monkfish taste wonderful, but in their native state look pretty vile. In Spain, they are often sold whole, but in the UK you are only likely to see the tails, filleted and skinned. Monkfish works really well with the herbs in the salsa verde. Don't bother making this with dried herbs!
| Monkfish salsa verde | |
|---|---|
 |
| Salsa verde & Salsa rojo | |
| Servings: | Serves 4 |
| Calories per serving: | 273 |
| Ready in: | 20 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 25th October 2012 |
|
Best recipe reviewVery nice 4.43/5 Only downside to this recipes is the cost of the monkfish! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Salsa Verde
- Handful of fresh parsley
- Handful of fresh basil
- 6 tinned anchovies
- 2 tablespoons capers, chopped
- 2 garlic cloves, crushed
- 1 tablespoon sherry vinegar
- 1 tablespoon white wine vinegar
- 1 slice of white bread, crusts removed, broken into pieces
- Salt and freshly ground black pepper
- 150 ml extra virgin olive oil
- Monkfish
- 900g (2 lb) monkfish tails, skinned and filleted
- Olive oil for frying
- Salt and freshly ground black pepper
Method
- Salsa verde
- Remove and discard the stems from the parsley
- Add all of the ingredients except for the olive oil and blitz in a food processor until finely chopped
- Slowly add the olive oil until you have a thick sauce
- Season to taste with salt and black pepper
- Monkfish
- Slice the monkfish into medallions, about 5mm (1/4") thick
- Season and fry in very hot olive oil until golden brown
- Drain on a kitchen towel
Serving suggestions
Serve immediately with the salsa verde and boiled new potatoes
See also
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