Spiced monkfish tail Recipe | 4Food

Gordon Ramsay recipes Spiced monkfish tail with citrus vinaigrette recipe

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Gordon Ramsay

Date Published:: 12/05/2008

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Impress all in your kitchen with this F Word kitchen monkfish special from Gordon

Serves 4

Ingredients

4 monkfish tail fillets, skinned, each about 170g
1 tsp five-spice
1 tsp paprika
1 tsp salt
1 tsp pepper

For the vinaigrette:

1 banana shallot, finely diced
1 Granny Smith apple, finely diced
1 lemon, segmented and chopped
4 tbsp extra virgin olive oil
2 tbsp white wine vinegar
3 tbsp fresh tarragon leaves, finely sliced

For the salad:

12 – 16 young asparagus spears, blanched and halved
Approx 400g new potatoes, cooked and sliced
Small bunch watercress
Handful baby spinach leaves
Olive oil
Sea salt & freshly ground black pepper

Method: How to make spiced monkfish tail with citrus vinaigrette

1. Lay the monkfish on a board and remove any greyish membrane. Mix the five-spice powder, paprika and seasoning together on a plate. Roll the monkfish fillets in the spice mixture to coat evenly all over.

2. Heat 2 – 3 tablespoons of olive oil in a heavy-based frying pan and sear the monkfish fillets, in batches if necessary for 4 - 5 minutes on each side until golden brown all over. Baste as you cook to keep the fish moist. When the fish is just cooked through, remove to a cold plate and leave to rest for 5 minutes.

3. For the vinaigrette, combine the lemon, apples and shallot, with the olive oil and vinegar. Season to taste with a little salt and pepper and finally add the tarragon. Mix thoroughly.

4. Sautee the sliced potato in hot butter until golden. Remove to a bowl with a slotted spoon and mix with the cooked asparagus. Lightly toss through the watercress and spinach leaves, season and dress with a little olive oil.

5. To serve: slice each monkfish fillet into no more than 4 pieces. Arrange the salad on the serving plates and place the fish on top. Dress with the citrus vinaigrette.