Cajun Spiced Monkfish With Foaming Red Pepper Sabayon Recipe

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Servings: 2

Ingredients

Cost per serving $8.77 view details

Directions

  1. Cajun spices: Place all the ingredients together and grind in a pestle and mortar.
  2. Roll the monkfish carefully in the Cajun spices and dust off any excess.
  3. Heat the frying pan and add in the butter and oil. Add in the monkfish and cook all over gently, don't overcook. Place the roasted peppers, orange juice, garlic, thyme, butter, red wine and tomato puree into a saucepan and bring to the boil, squash with a spoon.
  4. Heat the butter for the sabayon.
  5. Place the egg yolks in a glass bowl over a warm pan of water and whisk till light. Place the sherry into a small pan and reduce by half, heat the butter. Pour the sherry over the Large eggs and whisk in, pour in a steady stream of butter, continually whisking.
  6. Using a food mixer or possibly a food processor break down the peppers and whisk into the sabayon. Adjust the seasoning and pour on to a plate.
  7. Carefully carve the salmon and place on to the foaming sabayon. Serve with green vegetables ie a pillar of spinach.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 422g
Recipe makes 2 servings
Calories 875  
Calories from Fat 625 71%
Total Fat 70.94g 89%
Saturated Fat 30.61g 122%
Trans Fat 0.59g  
Cholesterol 161mg 54%
Sodium 580mg 24%
Potassium 1032mg 29%
Total Carbs 17.95g 5%
Dietary Fiber 3.1g 10%
Sugars 9.71g 6%
Protein 26.84g 43%
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