Gingered Monkfish recipe
information
255 Calories per portion
ingredients
15 g (1/2 oz) butter
1 medium onion, sliced
1 cm (1/2 inch) piece fresh root ginger, peeled and chopped
1 clove garlic, skinned and crushed
1/2 red pepper, chopped
175 g (6 oz) cauliflower florets
225 g (8 oz) boned monkfish, cubed
1/4 teaspoon turmeric
150 ml (1/4 pint) fresh milk
100 g (4 oz) skimmed milk soft cheese
chopped chives to garnish
1 medium onion, sliced
1 cm (1/2 inch) piece fresh root ginger, peeled and chopped
1 clove garlic, skinned and crushed
1/2 red pepper, chopped
175 g (6 oz) cauliflower florets
225 g (8 oz) boned monkfish, cubed
1/4 teaspoon turmeric
150 ml (1/4 pint) fresh milk
100 g (4 oz) skimmed milk soft cheese
chopped chives to garnish
method
1. Melt the butter in a saucepan, add the onion, ginger and garlic. Cook until soft.
2. Add the peppers, cauliflower, fish and turmeric. Cook stirring for 2 minutes. Add the milk, bring to the boil, cover and simmer for 5 minutes.
3. Mix the soft cheese with a little of the hot milk and pour into the pan. Stir well and heat gently, do not boil. Serve sprinkled with chopped chives.
2. Add the peppers, cauliflower, fish and turmeric. Cook stirring for 2 minutes. Add the milk, bring to the boil, cover and simmer for 5 minutes.
3. Mix the soft cheese with a little of the hot milk and pour into the pan. Stir well and heat gently, do not boil. Serve sprinkled with chopped chives.
serving amount
serves 2
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