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Pan-Fried Monkfish Served with West Cork Chorizo

Sun, 27 September 2015

Pan-Fried Monkfish Served with West Cork Chorizo

Pan-Fried Monkfish Served with West Cork Chorizo, Corn, Heirloom Tomato, Leek, Basil, Romesco sauce

Ingredients

2 x 175g monkfish fillets, skin on and boned

1 tablesp. olive oil

Salt and freshly ground pepper

50g butter

½ lemon, pips removed

Method:

Heat some oil in a non stick pan on a medium-high heat and fry the fish skin side down for 2 minutes until golden then turn over and fry for a further 2 minutes.

Remove from pan and allow to rest.

Heat 2 tablespoons of oil over medium-high heat and sauté the chorizo until golden brown, it gives more flavour, when you see the oil from the chorizo add the remaining Corn, Baby Heirloom Tomato, and Leek, and lower the heat to medium-low.

Let the flavours infuse over the low heat, add your, Romesco Sauce, place the Chorizo Corn Heirloom Tomato Leek on the Plate and place you Hake on top, garnish with fresh basil.

Romesco Sauce

Ingredients:

3 large red peppers

1/3 cup toasted almonds

1/2 cup bread crumbs

1 med/large tomato

1 clove garlic

1 T red wine vinegar or sherry vinegar

3 T olive oil

1 tsp sweet paprika (you could also you harissa or even chipotle powder if you wish)

Salt and pepper.

Method:

Cut peppers into thirds length wise and place on the grill.

nce the skin is blistered, turn the oven to 250 and let cook for 15 mins until the peppers are soft and the skin peels away easily.

Toast the almonds.

Chop the bread into small bits/crumbs.

Chop the tomato.

Put everything into a food processor or blender.

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