Fast Guide to Producing Extraordinary Monkfish with sweetcorn custard
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To cook an unforgettable Monkfish with sweetcorn custard, below are the components required:
- Use 700 g of monk fish on the bone.
- Prepare sprigs of Thyme.
- Use leaf of Bay.
- You need sprigs of Rosemary.
- Provide of Butter.
- Provide of Sweetcorn custard.
- Take 6 of corn on the cob.
- Get of Butter.
- You need of Salt.
- Take of Mushroom and corn.
- Get of Cheryl mushrooms or wild mushrooms.
- Take 1 of minced onion.
- Use 1 of corn on the cob.
- Get of Salt and pepper.
After readying the materials, now you are good to make your appetizing Monkfish with sweetcorn custard by following the procedures on this section:
- 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.
Chocolate peanut popcorn and coconut custard. by Paul Ainsworth. Caramelised banana mille-feuille with praline ice cream and toffee popcorn. by Mark Jordan. Vindaloo-spiced monkfish with sweetcorn and beetroot. by Josh Eggleton. Honey mustard popcorn. by Marcus Wareing. 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.
Recipe : Monkfish with sweetcorn custard
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