Roasted Monkfish With Chorizo,
Monkfish in the Modern European style from Two Ten 200 in Falmouth
Serves: 4 People
For the Monkfish
2-4 cloves of Garlic
½ a large Onion finely chopped
150g chopped Chorizo
700g Monkfish cut into equal portions
4 slices of Orange
Olive Oil (not extra Virgin)
Juice of 1 Orange
For the Risotto
300g Canaroli or Arborio Rice
50g butter
175ml dry white wine
1 ltr good fish/chicken stock
75g grated Parmesan cheese
Zest of 1 Orange
6-8 strands of Saffron
1 Finely Chopped Onion
2-3 chopped Garlic cloves. More if desired
4-5 Chilli flakes (optional)
Recipe
Marinade the Monkfish with the orange slices and Olive Oil for a minimum of 4 hours. To make the Risotto, in a good size pan gently warm the butter with a splash of Olive oil. Add finely chopped Onion and Garlic and Soften without colouring. Add rice and stir, coating the grains. Warm the wine with the orange zest and saffron. Add to the coated rice and stir in the Chilli flakes (optional). Now add the warm stock, slowly and stirring continuously. When all the stock is added, stir in the Parmesan. Take off the heat and start to cook the Monkfish. Gently soften the Onion and Garlic with the Olive Oil and then add the Chorizo, Cherry Tomatoes (this will top the Monkfish). Into a hot pan place the Monkfish, Olive Oil and Oranges and allow to lightly colour. Top with the Onion /Chorizo Mix and Place in an oven pre-heated to 180 degrees. Cook for about 8-10 mins then add the Orange Juice and prepare to serve. Place a spoonful of Risotto in the centre of a warm plate. Place the Monkfish on the Risotto. Spoon some of the Chorizo mix over the fish and drizzle with Olive Oil. This dish also works well with Cod and king prawns
