Recipe of Speedy Monkfish with sweetcorn custard

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, monkfish with sweetcorn custard. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

See more ideas about Monkfish recipes, Recipes, Food. Monkfish are tough to catch and ugly to look at but they taste as sweet as lobster on your plate. The magical San Juan night was three days ago and, as usual, I did not manage. Pan Fried Monkfish Recipe with Gennaro.

Monkfish with sweetcorn custard is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Monkfish with sweetcorn custard is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have monkfish with sweetcorn custard using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Monkfish with sweetcorn custard:

1. Prepare monk fish on the bone
2. Make ready Thyme
3. Get Bay
4. Get Rosemary
5. Prepare Butter
6. Prepare Sweetcorn custard
7. Get corn on the cob
8. Make ready Butter
9. Make ready Salt
10. Prepare Mushroom and corn
11. Get Cheryl mushrooms or wild mushrooms
12. Prepare minced onion
13. Make ready corn on the cob
14. Take Salt and pepper

If you're thinking of that scary looking fish with a gigantic head and mouth, you're absolutely right. I did not tell the kids what goes into the broth initially. I'm pretty sure they didn't want to hear "fish liver" was used to make the broth. Remove any gray membrane from the fish.

Steps to make Monkfish with sweetcorn custard:

1. Prepare the monk fish removing the skin. Cut the top two portions off the bone. Put the fresh herbs in the middle and tie with string and season with a little salt.
2. Brown the fish in a pan with some oil. Once browned add a some butter and place in a preheated oven at 180. This size fish took 15 minutes in the oven.
3. While the fish is in the oven, cut the sweetcorn off of the cob and place in a juicer.
4. Put the juiced sweetcorn in a hot pan and whisk until the juice thickens. This took about 10 minutes. Remove from the heat season and add some butter.
5. In a separate pan fry the mushrooms and minced onion. Once browned add some of remaining corn.
6. Once the monk fish has cooked allow to rest for the same time you have cooked it for. Plate with the sweetcorn custard first, add the mushroom and sweet corn mix and top with the fish

I'm pretty sure they didn't want to hear "fish liver" was used to make the broth. Remove any gray membrane from the fish. Mix flour and mustard together and season with salt and pepper. Dip the fish slices in seasoned flour on one side only and arrange on a plate, floured side up. Brush monkfish with olive oil and season with ancho chile powder and salt.

So that is going to wrap this up for this special food monkfish with sweetcorn custard recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!