This recipe comes from Marcus Wareing and is a lovely combination of textures and flavours.
Category
Lunch / Dinner
Servings
2
Prep Time
15 minutes
Cook Time
30 minutes
Author:
Capreolus Fine Foods
This recipe comes from Marcus Wareing and is a lovely combination of textures and flavours.
Ingredients
Two filleted monkfish steaks
50g of Capreolus Cooking Chorizo (sliced)
250g unsalted butter
70g Mild cheddar (grated)
70g breadcrumbs
5 bean salad (tinned)
1 red pepper
1 yellow pepper
1 fresh chilli
1/2 tsp Chilli flakes
1/2 tsp Paprika
1 tbsp Olive Oil
I red onion
Tinned plum tomatoes
Directions
For the crust:
Soften the butter
Combine the softened butter and the sliced chorizo in a kitchen mixer; beat until smooth
Add the grated cheddar and breadcrumbs into the mixture
Roll the mixture into a cylinder, wrap in clingfilm and chill in the fridge
For the beans
Finely slice the onion and peppers and fry in a little olive oil,
Add the chilli, the chilli flakes and paprika and simmer for 5 minutes until the vegetables are softened
Add the drained tinned beans and tomatoes and simmer for a further 30 minutes to allow the flavours to develop
Heat a pan and add a knob of butter.
Place the two monkfish steaks in the hot pan and sear gently for 2 to 3 minutes before turning
After a further 3 minutes add a slice of the chorizo crust to each piece of monkfish and glaze under the grill until golden and crispy
Serve the fish on the easy beans and tuck in!
Recipe Video
Recipe Note
*The remaining chorizo mixture can be stored in the freezer for another day