Monkfish meunière with leek green and lemon juice
Monkfish meunière with leek green and lemon juice

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, monkfish meunière with leek green and lemon juice. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Monkfish meunière with leek green and lemon juice is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Monkfish meunière with leek green and lemon juice is something that I’ve loved my whole life.

Heat olive oil in a stock pot over medium heat. Stir in leeks, white wine, lemon juice, cumin, Madras curry powder, turmeric, paprika, coriander, ginger, cayenne, salt, and pepper. Trim any pieces of tough membrane, skin and gristle from the fish.

To begin with this recipe, we must prepare a few components. You can cook monkfish meunière with leek green and lemon juice using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Monkfish meunière with leek green and lemon juice:
  1. Prepare monk fish
  2. Take Flour
  3. Take Butter
  4. Make ready salt
  5. Prepare pepper
  6. Prepare Topping
  7. Get lemon
  8. Prepare Fine chopped leek green

Garnish with a thin slice of lemon if you like. Monkfish holds up to pan-frying, grilling, roasting, and baking. Take care, however: monkfish is a lean fish that tends to dry out if overcooked. Before cooking monkfish, make sure to remove tan or gray veining or membranes, which are harmless but have a chewy texture.

Instructions to make Monkfish meunière with leek green and lemon juice:
  1. Beautiful monk fish. Use a kitchen paper to dry a little.
  2. Cut them and coat flour.
  3. Meunière with butter and a bit of olive oil. If you see the fish gets burnt, add the leek green and keep stirring till they look soft. Monkfish meunière with leek green and lemon juice1. Pour lemon juice. Enjoy!

Try it with olive oil and lemon juice. Season the fish generously on both sides with salt and pepper to taste. Then dredge the filets in flour. Heat a large sauce pan over high heat. Add the olive oil and gently place the filets in the pan.

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