Fried Monkfish with Chorizo and Rosemary.
I often get inspired to cook from eating out and I love trying to recreate something I've eaten and then adding a little twist. It was actually my husband's dinner from a La Rochelle
visit in the summer. The dish was roasted monkfish with Thyme.
I'm not a massive fan of thyme, which is used a lot in French cooking, so I've used a little chopped rosemary from the garden.
I used a whole monkfish for this dish.
Cut the fish into bite sized chunks. If you would like to know how I tackle it click here
Cut some Chorizo into thick slices and dry fry in a large pan for about a minute. Drain the Chorizo on kitchen paper and remove most of the fat from the pan.
Add some chopped fresh rosemary to seasoned flour and coat the monkfish chunks.
Heat some butter in the pan and fry the fish for about a minute each side, tip in the Chorizo and garnish with some extra chopped rosemary.
This is ready in less than 10 minutes if you have the fish ready and the slightly herby crunch on the fish is delicious!
Fried Monkfish with Chorizo and Rosemary
Fried Monkfish with Chorizo and Rosemary. Cooked in less than 10 minutes,this is a simple but delicious dish inspired by a meal in La Rochelle, France.
- 1 monkfish tail about 700g or 600g prepared
- 1 Chorizo ring in 1 cm slices
- 2 tbsp seasoned flour
- 2 tbsp chopped rosemary
- 1 tbsp butter
- Cut the fish into bite sized pieces and toss in the seasoned flour with half of the rosemary.
- Dry fry the Chorizo and then drain on kitchen paper.
- Clean the pan, heat the butter and fry the monkfish for about a minute on each side.
- Return the Chorizoto the pan and sprinkly on the remaining rosemary.
Chez Le Rêve Français http://chezlerevefrancais.com/