{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
Monkfish in Breadcrumbs with Red Pepper and Garlic Mayonnaise

(for 4 )

1 kg (2 lbs) Monkfish
1 Egg and 2 Whites
110g (4 oz.) Bread Crumbs
Sunflower oil for frying
1 Red pepper
1 Clove garlic
2 Egg Yolks
175ml(6 oz.) Olive oil
1 lemon
Skin the monkfish and cut it into 5 cm (2 ") cubes.
Beat the egg up with the whites (keep the yolks for the mayonnaise.)
Dip the monk in the egg, then into the breadcrumbs.
Leave these to dry while you make the mayonnaise.
Halve the pepper, discard the seeds and grill both halves, skin side up , under the grill until the skins blacken. Rinse off the black skin and chop the pepper finely.
Chop the garlic finely and mix this and the chopped pepper with the egg yolks.
Trickle in the olive oil beating all the time to make the sauce. Season with salt and black pepper.
Heat some sunflower oil in a large non stick pan and fry the pieces of monk in this until browned and crisp and cooked through.
This is much easier done in batches, keeping the monkfish warm in a warm oven.
Serve these hot with a wedge of lemon.
A tomato salad with be excellent with them.

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