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Cajun Spiced Monkfish with Foaming Red Pepper Sabayon

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  • 2 6 oz monkfish; membranes removed
  • (6 to 7)
  • 1/2 ts Chillies dried and powdered
  • 1 Clove garlic; crushed
  • 1/4 ts Salt
  • 1/4 ts Black pepper
  • 1/2 ts Cumin; ground
  • 1/2 ts Coriander; ground
  • 1 ts Fennel seeds; toasted and crushed
  • 1/2 ts Ginger; ground
  • 1/2 ts Oregano
  • 1/2 ts Marjoram
  • 60 g Butter; clarified
  • 50 ml Vegetable oil
  • 2 Red peppers; roasted, seeded and skinned
  • 1 tb Orange juice
  • 1 Clove garlic
  • 1/4 ts Thyme
  • 25 g Butter
  • 175 ml Red wine
  • Tomato puree
  • Salt and pepper to taste
  • 125 ml Dry sherry
  • 3 Egg yolks
  • 25 g Butter; unsalted


Cajun spices: Place all the ingredients together and grind in a pestle and mortar.
Roll the monkfish carefully in the Cajun spices and dust off any excess.
Heat the frying pan and add the butter and oil. Add the monkfish and cook all over gently, do not 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.
Melt the butter for the sabayon.
Place the egg yolks in a glass bowl over a hot pan of water and whisk until light. Place the sherry into a small pan and reduce by half, melt the butter. Pour the sherry over the eggs and whisk in, pour in a steady stream of butter, continually whisking.
Using a food mixer or a food processor break down the peppers and whisk into the sabayon. Adjust the seasoning and pour on to a plate.
Carefully carve the salmon and place on to the foaming sabayon. Serve with green vegetables ie a pillar of spinach.
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