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Brochettes of Monkfish with Provencal Fried Rice and Red Pepper Sauce

(For 6)
A "Clos de Muriers" Recipe.

1.5 kg Monkfish
340g (12 oz.) Streaky Rashers

For the Provencal Fried Rice:
1 ltr (2 pints) Fish Stock (from the Monk trimmings or you can use a cube.)
1 tablespoon Olive Oil
1 tablespoon Butter
4 Shallots finely chopped
1 Yellow Pepper finely chopped
1 Courgette finely chopped
400g (14 oz.) Long Grain Rice (Use Camargue if you can get it)
100g (4 oz.) White Wine

For the Red Pepper Sauce
2 tablespoons Olive Oil
1 large Onion-finely sliced
2 large Red Peppers,chopped (and scorched and peeled if you have the energy)
500g (1 lb.) ripe Vine Tomatoes
1 tablespoon Sugar
1 tablespoon white wine vinegar.

Methods:

Monkfish
Take all the skin from the monkfish and cut into 1" cubes.
De rind the rashers and stretch as thinly as you can with the back of a knife.
Cut these in half.
Wrap each piece of monkfish with the rashers and thread on to skewers.
These can now either be grilled , baked in a hot oven, or barbecued.
They will take approx 20 mts to cook either way.
The bacon should be crisp and the fish cooked through.

Provencal Fried Rice
Melt the butter with the oil in a large pot.
Fry the finely chopped onion, pepper and courgette quickly and briefly in this.
Add the rice and stir into the vegetables until well coated with oil .
Season well with salt and pepper.
Pour in all the stock and wine.
Bring to the boil and simmer gently for 10 to 12 mts until most of the liquid is gone.Take off the heat.
Cover tightly with a lid and leave for another 5 mts before serving.

Red Pepper Sauce
Blanch the tomatoes and slip off the skins. Cut in four and discard the seeds.
Chop up roughly.
Sweat together in some olive oil the chopped onions, tomatoes and peppers until very soft. Season with salt, pepper and the vinegar and sugar.
This can either be served as it is or liquidised in a food processor (it should not be too smooth)

To Serve

Put a helping of hot rice on each plate, put a brochette of Monkfish on top
And dribble over the Pepper sauce.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef