Name: Roast Monkfish with a Provencale Crust
Ingredients: 1 3/8 kg Monkfish tail; Salt and ground black pepper; 3 Lemons; 3 Fat cloves of garlic; 8 tb Fresh parsley; chopped; 4 tb French tarragon; chopped; 125 g Fresh brown breadcrumbs; 3 tb Extra virgin olive oil; 68 g Small spinach leaves; Extra virgin olive oil for frying

For my part, my soul is like a hungry and thirsty child; and I need His love and consolation for my refreshment. I am a wandering and lost sheep; and I need Him as a good and faithful shepherd. My soul is like a frightened dove pursued by the hawk; and I need His wounds for a refuge. I am a feeble vine; and I need His cross to lay hold of, and to wind myself about. I am a sinner, and I need His righteousness. I am naked and bare; and I need His holiness and innocence for a covering. I am ignorant, and I need His teaching; simple and foolish, and I need the guidance of His Holy Spirit. In no situation, and at no time, can I do without Him. Do I pray? He must prompt, and intercede for me. Am I arraigned by Satan at the divine tribunal. He must be my Advocate. Am I in affliction? He must be my Helper. Am I persecuted by the world? He must defend me. When I am forsaken, He must be my support; when I am dying, my life; when moldering in the grave, my Resurrection. Well, then, I will rather part with all the world, and all that it contains, than with Thee, my Savior.

Gotthold Lessing

CATEGORY	CUISINE	TAG	YIELD
Seafood	French	Tessa’s, Seasonal, Kitchen	1	servings

INGREDIENTS

1 3/8	kg	Monkfish tail
		Salt and ground black pepper
3		Lemons
3		Fat cloves of garlic
8	tb	Fresh parsley; chopped
4	tb	French tarragon; chopped
125	g	Fresh brown breadcrumbs
3	tb	Extra virgin olive oil
68	g	Small spinach leaves
		Extra virgin olive oil for frying

INSTRUCTIONS

Preheat oven to 200C/gas 6.
Cut and remove 'flappy bits' from monkfish tail and blue skin. Using a very
sharp knife and with tail bone to guide knife blade, cut down either side
of tail bone and remove both fillets of monkfish. Carefully trim fillets of
all skin - this toughens during cooking. Wash fish and pat dry. Season with
salt and pepper.
Mix lemon zest, garlic, parsley, tarragon and breadcrumbs together in a
small bowl and add olive oil, stirring until breadcrumbs just bind
together.
oat monkfish fillets with crumb mixture, pressing it firmly on to fish.
Place crumbed fillets on a baking sheet or in a shallow roasting tin. Roast
in a preheated oven for 6 to 8 minutes, until fish feels firm and crumbs
are crispy and golden. Rest fish in a warm place for a few minutes.
Wash spinach leaves thoroughly while fish is cooking and shake dry. Heat a
little olive oil in a large frying pan and quickly stir fry spinach for
about 1 minute. Season to taste with salt and pepper.
Slice monkfish fillets carefully to form round medal shapes with a crispy
topping. Lay overlapping slices on a bed of spinach and serve with saffron
and tarragon sauce.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“It is easier to preach ten sermons than it is to live one.”