This proceeding for enriching the flavor of food has been described by Artusi and for me it is really a treasure of the past. It is easy and it will enhance the taste of your food very much. Take the fish or the meat two hours ahead out of the fridge and keep it with spices before cooking.
Monkfish has a very delicate taste and this is why it is also called the lobster of the poor. This recipe enhances the delicate taste adding to it the perfumes of rosemary and orange.
INGREDIENTS for two
Half a pound monkfish, rosemary ,one orange, two cloves of garlic, one teaspoon green pepper corns, one tablespoon oil.
Keep the monkfish for two hours with the spices and the oil as you can see in the photo at the bottom of the page. Take the rosemary away and cook for 40 minutes at 350 degrees.
I cover the tray with aluminum foil, in order that the fish does not dry. During during the last ten minutes of cooking. squeeze the orange and put the juice on top.
In case you noticed that the fish is drying before, you can put it earlier.
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