| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Vegetables, Eggs | Cajun | 2 | Servings | |
INGREDIENTS
| 2 | 6 oz monkfish, membranes | |
| removed | ||
| 6 to 7 | ||
| 1/2 | t | Chillies dried and powdered |
| 1 | Clove garlic, crushed | |
| 1/4 | t | Salt |
| 1/4 | t | Black pepper |
| 1/2 | t | Cumin, ground |
| 1/2 | t | Coriander, ground |
| 1 | t | Fennel seeds, toasted and |
| crushed | ||
| 1/2 | t | Ginger, ground |
| 1/2 | t | Oregano |
| 1/2 | t | Marjoram |
| 60 | g | Butter, clarified |
| 50 | Vegetable oil | |
| 2 | Red peppers, roasted seeded | |
| and | ||
| skinned | ||
| 1 | T | Orange juice |
| 1 | Clove garlic | |
| 1/4 | t | Thyme |
| 25 | g | Butter |
| 175 | Red wine | |
| Tomato puree | ||
| Salt and pepper to taste | ||
| 125 | Dry sherry | |
| 3 | Egg yolks | |
| 25 | g | Butter, unsalted |
INSTRUCTIONS
Cajun spices: Place all the ingredients together and grind in a pestle and mortar. Roll the monkfish carefully in the Cajun spices and dust off any excess. Heat the frying pan and add the butter and oil. Add the monkfish and cook all over gently, do not overcook. Place the roasted peppers, orange juice, garlic, thyme, butter, red wine and tomato puree into a saucepan and bring to the boil, squash with a spoon. Melt the butter for the sabayon. Place the egg yolks in a glass bowl over a hot pan of water and whisk until light. Place the sherry into a small pan and reduce by half, melt the butter. Pour the sherry over the eggs and whisk in, pour in a steady stream of butter, continually whisking. Using a food mixer or a food processor break down the peppers and whisk into the sabayon. Adjust the seasoning and pour on to a plate. Carefully carve the salmon and place on to the foaming sabayon. Serve with green vegetables ie a pillar of spinach. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 416
Calories From Fat: 251
Total Fat: 28.4g
Cholesterol: 323.9mg
Sodium: 933.9mg
Potassium: 1390.4mg
Carbohydrates: 36.7g
Fiber: 10g
Sugar: 16.5g
Protein: 11.3g