Chillied Monkfish Parcels Recipe

Chillied Monkfish Parcels Recipes

Ingredients :

1.5 cups strong plain flour

2 eggs

4 oz skinless monkfish fillet, diced

grated rind of 1 lemon

1 garlic clove, chopped

1 small red chilli, seeded and sliced

3 tbsp chopped fresh parsley

2 tbsp single cream

For the Tomato oil:

2 tomatoes, peeled, seeded and finely diced

3 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

salt and freshly ground black pepper

Method :

Place the flour, eggs and 1/2 tsp salt in a food processor; pulse until the mixture forms a soft dough. Knead for 2-3 minutes then wrap in clear film. Chill for 20 minutes.

Place the monkfish, lemon rind, garlic, chili and parsley in the clean food processor; process until very finely chopped. Add the cream, with plenty of salt and pepper and whizz again to form a very thick puree. Make the tomato oil by stirring the diced tomato with the olive oil and lemon juice in a bowl. Add salt to taste. Cover and chill.

Roll out the dough on a lightly floured surface and cut out 32 rounds, using 1.5 inch plain cutter. Divide the filling among half the rounds, then cover with the remaining rounds. Pinch the edges tightly to seal, trying to exclude as much air as possible.

Bring a large saucepan of water to simmering point and poach the parcels, in batches, for 2-3 minutes or until they rise to the surface. Drain and serve hot, drizzled with the tomato oil.

Makes 14

Hot red chilli, garlic and lemon rind add tangy flavour to monkfish in these tasty little parcels.

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