Monkfish with sweetcorn custard
Monkfish with sweetcorn custard

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, monkfish with sweetcorn custard. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Monkfish with sweetcorn custard is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Monkfish with sweetcorn custard is something which I have loved my whole life.

Here is how you achieve it. Ingredients of Monkfish with sweetcorn custard. Great recipe for Monkfish with sweetcorn custard. Saw this recipe on tv this morning and thought I had to give it a go.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook monkfish with sweetcorn custard using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Monkfish with sweetcorn custard:
  1. Make ready 700 g monk fish on the bone
  2. Make ready sprigs Thyme
  3. Prepare leaf Bay
  4. Make ready sprigs Rosemary
  5. Prepare Butter
  6. Get Sweetcorn custard
  7. Take 6 corn on the cob
  8. Make ready Butter
  9. Get Salt
  10. Take Mushroom and corn
  11. Make ready Cheryl mushrooms or wild mushrooms
  12. Prepare 1 minced onion
  13. Make ready 1 corn on the cob
  14. Make ready Salt and pepper

In this beer battered monkfish recipe, Pete Biggs uses lager for the batter, the bubbles creating a wonderfully crisp texture, and serves up the scampi with a heavenly wild garlic mayonnaise. Monkfish is sometimes called "the poor man's lobster" because of its sweet, firm white flesh—but don't think it's a second-choice ingredient. Pour hot tap water into the baking dish to come about halfway up the sides of the ramekins. Begin by seasoning the monkfish chunks with salt and pepper.

Steps to make Monkfish with sweetcorn custard:
  1. 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.
  2. 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.
  3. While the fish is in the oven, cut the sweetcorn off of the cob and place in a juicer.
  4. 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.
  5. In a separate pan fry the mushrooms and minced onion. Once browned add some of remaining corn.
  6. 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

Pour hot tap water into the baking dish to come about halfway up the sides of the ramekins. Begin by seasoning the monkfish chunks with salt and pepper. Pour the bottle of white wine into a large pot and cook over medium heat until the alcohol is cooked out. Add the prawns and olives and heat through. Serve with boiled new potatoes or saute potatoes, green beans, broccoli and cauliflower.

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