Monkfish Tail Marinade Recipe |
Monkfish Tail Marinade Recipe Ingredients:- 700g Monkfish - Tail boned and trimmed
- 80ml Olive Oil
- 1 Bunch Fresh Tarragon
- 100g Unsalted Butter
- 150g Shallots
- 25g Celery Leaves
- 25g Flat Leaf Parsley
- 2 Bay Leaves
- 1 tablespoon Thyme - snipped
- 1 Medium Red Cabbage
- 200ml Red Wine
- 100ml Orange Juice - freshly squeezed
- 200ml Chicken Stock
- 50g Demerara Sugar
- 150g Un-Smoked Bacon
- 75g Prunes - pitted
- 40ml Sherry Wine Vinegar
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Time: 1 hour
45 min
Serves: 4
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Monkfish Tail Marinade Recipe Instructions:Make marinade from 40 ml of the olive oil and half the tarragon. Season the monkfish with salt and pepper, then roll it in the marinade. Put aside for 30 minutes.
Put the remaining 40 ml of the olive oil and the butter into a casserole, peel quarter of the shallots and add them with the celery leaves, the rest of the tarragon, the parsley, bay leaves and thyme. Stir until mixed and then put the lid on, turn down the heat and sweat for 10 minutes.
Preheat the over to 220 C/425°F.
Chop the cabbage coarsely and add it to the casserole. Add the red wine, orange juice, chicken stock and sugar. Braise for another 40 minutes with the lid on.
Brown the outside of the monkfish in a roasting tray. Take the bacon rashers and stretch them out, and then wrap them around the sealed monkfish tail. Roast in the oven for 25 minutes.
Chop the prunes, then add with sherry vinegar to the red cabbage and braise for another 15 minutes with the lid off. Remove the bay leaves, taste and adjust the seasoning with salt and pepper.
Serve the monkfish and cabbage with some mashed potatoes.
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Monkfish Tail Marinade Recipe Cooking Time & Tips:- For cooking times please see above.
- Remember to only add a little salt to fish dishes
- If required, serve with your choice of sauce
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Monkfish Tail Marinade Recipe Serving Instructions & Ideas:- Serve with your choice of vegetables
- Fish generally goes well with white wine
- A healthy alternative to meat dishes
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Fish Recipes Index
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