Citrus-marinated monkfish with lemon dressing
Raymond Blanc's monkfish is superbly lemony, and finished off with almonds and coriander
Difficulty and servings
Serves 4
Preparation and cooking times
Cook 1 hr 15 mins
Ready in 1½ hrs, plus 6 hours marinating
- Place the monkfish in a bowl with the lemongrass, lime leaves, lemon thyme and olive oil. Cover and chill for 6 hrs to marinate.
- Meanwhile, make the lemon dressing. Chop the strips of lemon zest into small dice and tip into a pan of boiling water. Bring back to the boil, then drain. In a small saucepan, cook the blanched lemon zest with the sugar in 140ml water for about 5 mins. Drain the lemon zest and mix together with the remaining ingredients and 2 tbsp water. Taste and season, if you like.
- About 20 mins before you're ready to eat, remove the monkfish from the marinade and lightly season. Heat some olive oil in a large non-stick frying pan over a medium heat and fry the monkfish medallions for 4 mins on each side until golden brown. Remove from the pan and allow to rest in a warm place for 4 mins. To serve, reheat the Almond & cinnamon rice (see recipe right), and gently warm the dressing, adding more water if needed. Place the rice in the centre of the plate, sit the monkfish medallions on top and spoon the dressing over the monkfish and around the plate, scatter with rocket leaves and serve.
Make it different
As well as the rice and the dressing you could also serve the fish with rocket wilted in a little olive oil and water. You can also use other firm-fleshed fish, such as John Dory or turbot instead of monkfish.
Per serving
467 kcalories, protein 25g, carbohydrate 11g, fat 37 g, saturated fat 5g, fibre 1g, sugar 4g, salt 0.07 g
Recipe from Good Food magazine, June 2005.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/2131/
Your binder
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Ingredients
- 4 boneless monkfish medallions, about 140g/5oz each
- 1 stalk lemongrass , bashed and finely chopped
- 4 lime leaves , chopped
- 1 tsp lemon thyme leaves
- 5 tbsp extra-virgin olive oil , plus extra for frying
- handful wild rocket leaves, to serve
FOR THE LEMON DRESSING (CITRUS VIERGE)
- strips of zest from 2 lemons , pith removed
- 25g caster sugar
- 6 tbsp extra-virgin olive oil
- 2 tsp lemon juice
- ½ tsp coriander seeds, toasted, then ground
- ½ tsp black onion seeds
- 2 tbsp currants
- 4 tbsp whole blanched almonds
- 2 tbsp roughly chopped coriander
Buy ingredients
Search Good Food
A delicately flavoured rice, perfect with fish. Recipe from Raymond Blanc
2
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Cook 1 hr 15 mins
Ready in 1½ hrs, plus 6 hours marinatingIngredients
- 4 boneless monkfish medallions, about 140g/5oz each
- 1 stalk lemongrass , bashed and finely chopped
- 4 lime leaves , chopped
- 1 tsp lemon thyme leaves
- 5 tbsp extra-virgin olive oil , plus extra for frying
- handful wild rocket leaves, to serve
FOR THE LEMON DRESSING (CITRUS VIERGE)
- strips of zest from 2 lemons , pith removed
- 25g caster sugar
- 6 tbsp extra-virgin olive oil
- 2 tsp lemon juice
- ½ tsp coriander seeds, toasted, then ground
- ½ tsp black onion seeds
- 2 tbsp currants
- 4 tbsp whole blanched almonds
- 2 tbsp roughly chopped coriander
Per serving
467 kcalories, protein 25g, carbohydrate 11g, fat 37 g, saturated fat 5g, fibre 1g, sugar 4g, salt 0.07 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
28 August 2008
escorchio commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
29 August 2008
escorchio rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
16 October 2008
Jezz commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
17 December 2008
Valerie commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
21 January 2009
Sharon commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
25 January 2009
Olivier rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
09 May 2009
Leann rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
03 August 2010
lizzie rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
09 May 2013
crumbortwo rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.