Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, monkfish with sweetcorn custard. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

See more ideas about Monkfish recipes, Recipes, Food. Monkfish are tough to catch and ugly to look at but they taste as sweet as lobster on your plate. The magical San Juan night was three days ago and, as usual, I did not manage. If you're thinking of that scary looking fish with a gigantic head and mouth, you're One of the key contributing flavors to the heavenly broth is the steamed monkfish liver.

Monkfish with sweetcorn custard is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Monkfish with sweetcorn custard is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook monkfish with sweetcorn custard using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Monkfish with sweetcorn custard:

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

Once the fish has been filleted and the central bone removed, there are no others. A unique, firm-textured and meaty white fish, monkfish has an extraordinary appearance, with a flattened head, tapering body and mottled-brown, glossy skin. Monkfish is lightly seasoned and cooked with mushrooms, tomatoes, and garlic. Something wasn't quite right with this recipe.

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

Monkfish is lightly seasoned and cooked with mushrooms, tomatoes, and garlic. Something wasn't quite right with this recipe. Sean Mannion Kach shared a photo on Instagram: " I had always thought of corn as a side dish, either on the cob with salt and butter or creamed, and it has always fallen into the It might be late in the season, but if you can find a few ears of the last corn of the summer, give this Sweet Corn Custard from Karen. The distinct dark skin covering a monkfish tail needs to be removed before cooking.

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