Bombay Monkfish
49
Ingredients
| 1 | pound |
monkfish
skinned |
* |
| 1 | x |
milk
to cover |
* |
| ¼ | pound |
shrimp
shelled |
|
| 2 | large |
eggs
|
|
| 3 | tablespoons |
tomato paste
|
|
| ½ | teaspoon |
curry powder
|
|
| 2 | teaspoons |
lemon juice
|
|
| ¼ | teaspoon |
rosemary leaves
fresh chopped or pinch of dried |
* |
| 1 | pinch |
saffron threads
or turmeric |
* |
| ¾ | cup |
light cream (half&half)
|
|
| 1 | x |
salt and black pepper
to taste |
* |
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.
Nutrition Facts
Serving Size 113g (4.0 oz)
