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Marcus Wareing creates a monkfish recipe which pairs the classic flavours of monkfish and chorizo sausage, serving the fillet with some spiced beans adds an edge to a fine dish. This is a challenging yet rewarding seafood recipe from the Michelin star winning chef

Method
1.
Place all the ingredients for the chorizo crust into a food processor and whizz until a paste has formed. If it looks a little dry, pulse again with a few dashes of olive oil
2.
On a piece of clingfilm, spread one quarter of the crust mix into the length and circumference over a piece of monkfish. Fold the clingfilm over the fish and roll until it forms a sausage. Tie the ends to tighten the clingfilm, then place in the fridge. Repeat with the remaining three pieces of monkfish
3.
Place the drained beans into a saucepan with the carrot, 1 halved onion, celery and thyme. Add the chicken or vegetable stock. Top up with cold water to cover and bring to a gentle simmer. Cook for 15-20 minutes until the beans are soft, then strain, reserving the liquid, but removing the vegetables
4.
Heat 1tbsp of the vegetable oil in a medium sized frying pan over a moderate to high heat. Thinly slice the 2nd onion and add to the pan with the garlic and cook until soft. Add the tomato purée, turmeric, paprika and cumin and cook for a further 2-3 minutes
5.
In another frying pan, heat the remaining oil until smoking, toss in the cherry tomatoes, season with salt and pepper and cook until evenly browned. Add the tomato purée to the bean mixture with the reserved cooking stock. Allow to simmer gently. Add the cherry tomatoes and adjust the seasoning if necessary
6.
To cook the monkfish, heat the vegetable oil in a non-stick frying pan over a moderate heat. Carefully unwrap the monkfish from the clingfilm and place in the pan. Brown lightly all over, then add the butter and continue cooking for around 5 minutes, until the fish is cooked through. Add the chopped parsley to the beans and serve with the monkfish
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Monkfish recipe with a light and crisp white wine, a champagne or sparkling white wine, or a fresh and medium bodied white wine

Ingredients

Chorizo crust

Monkfish

  • 4 monkfish tail, approximately 100g each
  • 2 tbsp of vegetable oil
  • 1 tbsp of unsalted butter

Spiced beans

Equipment

  1. Food processor or blender
  2. Non-stick frying pan

Share this Recipe

In this monkfish recipe, chorizo adds fantastic character to the monkfish tail. Spiced beans are served alongside the chorizo-crusted monkfish in this dish.

Monkfish recipe Tweaks

What's this?
Ed
I added some steamed butternut squash and sugar snapped peas to Marcus Wareing's delicious spiced beans recipe and topped it with crispy discs of cauliflower. My favourite accompaniment to monk fish. but I served this as the first course and kept the monk fish as the star.

Didn't like the chorizo crust on the monkfish (that's more like a wool blanket, instead this glorious fish (roasted as per your instructions for monk fish) deserved to snuggle in a silk wrap of rich lobster bisque . It worked for me.
13 October 2013