Hot red chilli, garlic and lemon rind add tangy flavour to monkfish in these tasty little parcels.
175 g (6 oz) l 1/2 Cups strong plain flour
2 eggs
115 g (4 oz) skinless monkfish fillet, diced
grated rind of 1 lemon
1 garlic clove, chopped
1 small red chilli, seeded and sliced
45 ml (3 tbsp) chopped fresh parsley
30 ml (2 tbsp) single cream
2 eggs
115 g (4 oz) skinless monkfish fillet, diced
grated rind of 1 lemon
1 garlic clove, chopped
1 small red chilli, seeded and sliced
45 ml (3 tbsp) chopped fresh parsley
30 ml (2 tbsp) single cream
For the tomato oil
2 tomatoes, peeled, seeded and finely diced
45 ml (3 tbsp) extra virgin olive oil
30 ml (1 tbsp) fresh lemon juice
salt and freshly ground black pepper
45 ml (3 tbsp) extra virgin olive oil
30 ml (1 tbsp) fresh lemon juice
salt and freshly ground black pepper
method
1. Place the flour, eggs and 2.5 ml (1/2 tsp) salt in a food processor; pulse until the mixture forms a soft dough. Knead for 2 - 3 minutes then wrap in clear film. Chill for 20 minutes.
2. Place the monkfish, lemon rind, garlic, chilli and parsley in the clean food processor; process until very finely chopped. Add the cream, with plenty of salt and pepper and whizz again to form a very thick puree.
3. Make the tomato oil by stirring the diced tomato with the olive oil and lemon juice in a bowl. Add salt to taste. Cover and chill.
4. Roll out the dough on a lightly floured surface and cut out 32 rounds, using a 4 cm (l 1/2 in) plain cutter. Divide the filling among half the rounds, then cover with the remaining rounds. Pinch the edges tightly to seal, trying to exclude as much air as possible.
5. Bring a large saucepan of water to simmering point and poach the parcels, in batches, for 2 - 3 minutes or until they rise to the surface. Drain and serve hot, drizzled with the tomato oil.
2. Place the monkfish, lemon rind, garlic, chilli and parsley in the clean food processor; process until very finely chopped. Add the cream, with plenty of salt and pepper and whizz again to form a very thick puree.
3. Make the tomato oil by stirring the diced tomato with the olive oil and lemon juice in a bowl. Add salt to taste. Cover and chill.
4. Roll out the dough on a lightly floured surface and cut out 32 rounds, using a 4 cm (l 1/2 in) plain cutter. Divide the filling among half the rounds, then cover with the remaining rounds. Pinch the edges tightly to seal, trying to exclude as much air as possible.
5. Bring a large saucepan of water to simmering point and poach the parcels, in batches, for 2 - 3 minutes or until they rise to the surface. Drain and serve hot, drizzled with the tomato oil.
serving amount
serves 4
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