ShootingUK is the complete shooting resource for the British shooting community. From shotgun licence and shotgun certificate information to gun reviews, game shooting, clay shooting and more.
By Mike Robinson of The Field
Wednesday, 17 March 2010
Monkfish with brown butter and capers - a great fish recipe
Monkfish with brown butter and capers
Serves 4
This dish is quick and easy.
It requires a big, heavy frying pan that can go in the oven. Preheat the oven to 200°C/400°F/Gas Mark 6. Start by trimming any excess off the monkfish tails. Ask your fishmonger to skin the fish for you, having bought tails that weigh about 300g (101⁄2oz) each.
Finely chop the shallots and anchovies. Preheat the pan and drop in a quarter of the butter. When it is foaming, add the fish (seasoned with salt and pepper) and brown on all sides. Squeeze half the lemon over the fish and pop in the oven for about 12 minutes. Remove the fish from the pan and allow it to rest on a wooden board.
Return the pan to the heat and add the remaining butter. Allow it to foam and add the shallots, anchovies and capers. When the butter is brown and nutty, squeeze in the rest of the lemon juice and pour over the fish.
Serve with wilted spinach and some new potatoes.
More fish recipes in The Field
More fishing in The Field:
Fly fishing for taimen in Outer Mongolia
Fly fishing flies and tying your own flies
How to make a scotch egg: The Harwood Arms Venison...
With less than £5000 to spend you can buy an excellent sporting ... Read more
Many HPRs excel at hunting and pointing but fall short at retrieving. ... Read more
The point-to-point season is now is full swing so support your local h... Read more
Be in at the start of the 2012 point-to-point season with these Januar... Read more
Subscribe today, have every issue delivered to your door and save money on the cover price.
Comments