Best Idea to Serving Yummy Monkfish with sweetcorn custard
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To prepare an extraordinary Monkfish with sweetcorn custard, below are the components required:
- Get 700 g of monk fish on the bone.
- Provide sprigs of Thyme.
- You need leaf of Bay.
- Get sprigs of Rosemary.
- Get of Butter.
- Get of Sweetcorn custard.
- Take 6 of corn on the cob.
- Provide of Butter.
- Use of Salt.
- Prepare of Mushroom and corn.
- Use of Cheryl mushrooms or wild mushrooms.
- Prepare 1 of minced onion.
- Take 1 of corn on the cob.
- Use of Salt and pepper.
After readying the materials, next you are ready to make your tasty Monkfish with sweetcorn custard by following the procedures below:
- 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..
- 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..
- While the fish is in the oven, cut the sweetcorn off of the cob and place in a juicer..
- 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..
- In a separate pan fry the mushrooms and minced onion. Once browned add some of remaining corn..
- 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.
Honey mustard popcorn. by Marcus Wareing. Tip the chicken into a large roasting tray and sprinkle over the spices. Lightly crush the garlic, leaving the skins on, and add to the tray with the chicken. Nutmeg & Custard is Marcus Wareing's definitive guide to the kind of cooking you will want to share time and time again with family and friends. Meanwhile, remove the membrane from the monkfish using a sharp knife and chop into chunks.
Recipe : Monkfish with sweetcorn custard
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