Recipe of Gordon Ramsay Monkfish with sweetcorn custard

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, monkfish with sweetcorn custard. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Monkfish with sweetcorn custard is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Monkfish with sweetcorn custard is something that I’ve loved my whole life. They are fine and they look fantastic.

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 get started with this particular recipe, we must prepare a few components. You can have 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. Take 700 g monk fish on the bone
2. Make ready sprigs Thyme
3. Get leaf Bay
4. Get sprigs Rosemary
5. Prepare Butter
6. Get Sweetcorn custard
7. Take 6 corn on the cob
8. Get Butter
9. Take Salt
10. Take Mushroom and corn
11. Make ready Cheryl mushrooms or wild mushrooms
12. Get 1 minced onion
13. Get 1 corn on the cob
14. Take Salt and pepper

My Husband & children loved it. The cooking and ingredient quantities are estimated as I just threw everything together &. Cod, snapper, and monkfish are ideal, or use a variety, for contrasting tastes and textures. Accompany with some good ol' crusty bread for mopping up all the sauce — leave no plate un-mopped!

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

Cod, snapper, and monkfish are ideal, or use a variety, for contrasting tastes and textures. Accompany with some good ol' crusty bread for mopping up all the sauce — leave no plate un-mopped! A simple way to bake monkfish is to just brush it with olive oil or butter, season with salt and pepper and place the monkfish in greased baking dish. Pan roasting is a wonderful way to cook monkfish, it gives the outside a little crust and keeps the inside moist. Pour hot tap water into the baking dish to come about halfway up the sides of the ramekins.

So that’s going to wrap it up for this exceptional food monkfish with sweetcorn custard recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!