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