Squeeze the sides a little, to loosen the flesh, then sprinkle an eighth of a teaspoon of salt on each one. Once melted and hot, lay in the fish skin-side down and fry for two minutes, basting all the time with the hot fat. Spoon sauce on top, tear each boiled egg in half and arrange on the sauce, so the yolk runs into it. It wasn't so long ago that monkfish was referred to as the poor man's lobster, the fine texture and sweet, light flavour of the monkfish tail recalling that of a crustacean.
Sprinkle a tablespoon and a half of wine on each portion, and top each piece of fish with some tarragon, lemon skin, butter and mushrooms, if using. Method. Put the garlic and both oils in a small saucepan on a medium heat, warm through for two to three minutes, until the garlic releases its aroma, then take off the heat.Put the egg yolks in a food processor with the lemon, vinegar, parsley, tuna, half the capers and all the anchovies, and work to a rough paste. Of course, this being Ottolenghi, there's an unexpected flavour twist that … © Great British Chefs 2020 Cut out four 30cm square pieces of aluminium foil or greaseproof paper.

Shaun Hill rests monkfish atop a flavourful bed of sauce in his Stir in the curry powder, shrimps and an eighth of a teaspoon of salt, fry for a minute, then take the pan off the heat and stir in the lime juice and coriander.Lay one bass fillet skin side up on each of four plates, spoon over the shrimp sauce, drizzle half a teaspoon of lime juice on top and serve.This combines two of the simplest and most comforting of all meals: baked potato and soft-boiled egg. No items Turn down the heat to medium and leave to cook for 20 minutes, stirring a few times, until the sauce is thick and the tomatoes have broken down.Add the prawns to the sauce, stir through for a minute, until almost cooked, then stir in the oysters and their oil, and cook for a final minute.

Sprinkle on the remaining capers and last tablespoon of oil, and serve.The team in the Ottolenghi test kitchen took some persuading about the benefits of cooking en papillote – they thought it was way too old school to include here – but this easy dish, inspired by Heat the oven to 200C/390F/gas mark 6.

To make it even more hearty, fold extra tuna into the sauce before spooning it over the spuds.

800g : halibut (or other firm white fish), either 4 steaks, on the bone, or 4 fillets, skinless and boneless: 60ml : olive oil: 1-2 : red chillies, chopped widthways into 2cm long chunks, most of the seeds removed Scatter the salad over the top and slice the monkfish to scatter over. Chris Horridge uses Parma ham to wrap the monkfish in his wonderful Tomato is a favourite pairing with white fish, and monkfish is no exception.

https://www.greatbritishchefs.com/ingredients/monkfish-recipes When ready to use, roll into flat rounds.Cook in a dry, hot frying pan until blistered on both sides. Put the potatoes on an oven tray, drizzle with a tablespoon of oil and sprinkle with half a teaspoon of salt. The sweet, meaty lightness of monkfish goes particularly well with pork, benefiting from the meat’s natural saltiness. Orange blossom and peach work so well together, and this easy dessert takes mere minutes to prepare. Fry the onion for five to six minutes, until golden-brown, then add the garlic, cumin, lemon skin and tomato paste, and fry, stirring, for another minute.

This would be perfect with steamed rice. Bake for 50-55 minutes, until the skin is crisp and the centre soft, then remove from the oven.Ten minutes before the potatoes are cooked, start on the sauce.

It should be soft and fluffy.Heat the oil in a large saute pan on a medium-high flame. Heat the ghee in a large frying pan on a medium-high flame. Turn the heat to medium, cover and cook for eight minutes, shaking the pan every once in a while. Another Ottolenghi recipe written exclusively for Red, grilled fruit with scented yoghurt. Add to the flour along with the yoghurt and olive oil. The curry leaves are optional – they’re sold fresh or frozen in south-east Asian food stores – but they really take this simple dish to another level of deliciousness.

Knead for 15 minutes, or until the dough is smooth and elastic.

Serves four.Put the rice in a medium saucepan for which you have a lid, add a quarter-teaspoon of salt and a good grind of pepper, then pour over 500ml cold water and bring to a boil. Wrap in tea towels and keep warm in a low oven until ready to serve.For the monkfish, scrape off most of the marinade and place on a baking tray.
Pile 30g of sliced fennel in the centre of each square and spread it out into a rectangle roughly the same shape as a fish fillet.Lay a salmon fillet on top and roll up the edges of the foil or paper a little (this will help keep in the liquids while the fish cooks).

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