Angel Zapata Martin's stunning paprika-cured monkfish recipe is full of the sunshine flavours of Spain. The fish is marinated in fino sherry before being cured in the paprika salt mix, which adds a wonderful depth of flavour.
Servings:10 | Calories:168 | Total Fat:12g | Chol:0mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 12g
Sat Fat 2g
Total Carb 17g
34% Olive oil
17% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
1 sprig of rosemary 30 g of ginger , sliced 1 tbsp of peppercorns pepper 350 g of avocado , (weight with stone) 1/4 bunch of coriander 65 ml of olive oil, preferably Arbequina 1 garlic clove , peeled with central germ removed 3 limes , juiced salt 10 To make the date purée, remove the stones from the dates and add to a blender with a splash of orange juice. Start blending, adding enough orange juice to create a smooth, pipe-able consistency. When you're happy with the texture, pass through a sieve to remove any lumps and store in a piping bag orange juice 85 g of dates, (weight with stones) 11 To prepare the vinaigrette, combine the lemon juice, lime juice and ginger in a bowl. Mix well, then drizzle in the oil, whisking to combine
Directions : View recipe directions on greatbritishchefs.com