This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Monkfish with chorizo crust and spiced beans
Item 1 of 1
Marcus Wareing capitalises on the meaty nature of monkfish tails in this delicious recipe, as they stand up well to the bold, Spanish flavours of the chorizo crust and spiced beans. Perfect for a dinner party, the crusted monkfish can be prepared and pan-fried when ready to serve.
First published in 2015
Ingredients
Metric
Imperial
Chorizo crust
- 100g of cooking chorizo, skin removed and sliced thinly
- 1 tsp unsalted butter
- 100g of brown bread, crusts removed
- 1/2 tsp smoked paprika
- 1 garlic clove, peeled and crushed
- 20g of blanched almonds
- 1 pinch of salt
Monkfish
- 4 monkfish tail, approximately 100g each
- 2 tbsp of vegetable oil
- 1 tbsp of unsalted butter
Spiced beans
- 150g of haricot beans, tinned, alternatively fresh which should be soaked and drained overnight
- 1 carrot, peeled
- 2 onions
- 1 celery stick
- 1/4 bunch of thyme
- 200ml of vegetable stock
- 1 tbsp of vegetable oil
- 2 garlic cloves, peeled and crushed
- 3 tbsp of tomato purée
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 300g of cherry tomatoes
- 1 onion, peeled and sliced
- 1 tbsp of vegetable oil
- 1/2 tsp coarsely ground black pepper
- 1/2 tsp salt
- 1/4 bunch of fresh parsley, chopped
SAVE RECIPE
Equipment
- Food processor or blender
- Non-stick frying pan
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
- 100g of cooking chorizo
- 1 tsp unsalted butter
- 100g of brown bread
- 1/2 tsp smoked paprika
- 1 garlic clove
- 20g of blanched almonds
- 1 pinch of salt
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
- 1 celery stick
- 1 onion
- 150g of haricot beans
- 1 carrot
- 1/4 bunch of thyme
- 200ml of vegetable stock
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
- 1 tbsp of vegetable oil
- 1 onion
- 2 garlic cloves
- 3 tbsp of tomato purée
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 1 tsp ground cumin
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
- 300g of cherry tomatoes
- 1 tbsp of vegetable oil
- 1/2 tsp salt
- 1/2 tsp coarsely ground black pepper
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
- 1/4 bunch of fresh parsley
- 1 tbsp of unsalted butter
- 2 tbsp of vegetable oil
First published in 2015
You may also like
SITES
© Great British Chefs 2023
Get in touch