Bombay Monkfish
Submitted by PLYTER
Elegant baked monkfish and shrimp in individual ramekins with a curried saffron cream custard. A stunning starter or light lunch for two when doubled up. Serves 4.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minThis is the kind of dish you bring out when you want to impress without breaking a sweat. Monkfish, often called “poor man’s lobster” for its firm, sweet flesh, gets gently poached in milk alongside pink shrimp, then baked in ramekins with a golden custard spiked with curry, saffron, tomato paste, and lemon.
The cream poured over the top sets into a silky, barely trembling layer that you break through with your spoon to reach the tender seafood beneath. A squeeze of lemon and some crusty bread on the side is all you need.
As an appetizer, it’s a showstopper for four. As a light lunch for two, bake it in one larger dish and serve alongside a green salad and boiled new potatoes.
Pro Tips
- Poach the monkfish gently. A simmer, not a boil. High heat toughens this fish fast.
- Add the shrimp in the final 2 to 3 minutes of poaching. They cook quickly and turn rubbery if overdone.
- Saffron gives the custard a gorgeous golden hue and floral depth. Turmeric works as a substitute for color but the flavor won’t be the same.
- The custard is set when it barely jiggles in the center. It will firm up as it cools slightly.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Put the monkfish in a pan just large enough to hold it.
Pour the milk over and place the pan over moderate heat.
Bring to a simmer, cover, and cook for 8 minutes.
Turn the fish and cook 7 minutes longer, or until the fish is cooked through.
When the monkfish is nearly done, add the shrimp and cook 2 to 3 minutes, or until they turn pink.
Drain fish and shrimp, discarding milk.
Cut the monkfish into bite-size pieces.
Beat the eggs with the tomato paste, curry powder, lemon juice, rosemary, saffron and ½ cup cream.
Mix in the fish and shrimp and season to taste with salt and pepper.
Turn into 4 individual ramekin dishes and pour an equal amount of the remaining cream over the top of each dish.
Bake for 20 minutes, or until set.
Serve hot with a ssqueeze of lemon and a crusty french type bread.
This is an appetizing and stylish way to start a meal.
For a light lunch dish for two, cook this in one ovenproof dish and serve it with a green salad and boiled new potatoes.
Comments
