Ingredients 2 x 350g monkfish fillet 8 thin slices of Parma ham (optional) 2 red peppers – cut in half and seeds removed 1 teaspoon white wine or balsamic vinegar 100mls cream 1 teaspoon castor sugar Olive oil Salt and … Continued
Serves 4 Ingredients 700g fresh Monkfish filleted and skinned. Cajun Seasoning – (This can be bought ready prepared or made at home by combining the following ingredients): 1 teaspoon dried oregano 1 teaspoon dried thyme 2 teaspoons paprika 1 teaspoon … Continued
Serves 4 Ingredients: 4 x 175g hake fillets, skin on and boned 1 tablesp. olive oil Salt and freshly ground pepper 50g butter ½ lemon, pips removed 1 tablesp. chopped mixed herbs (parsley, chives and tarragon) To Cook: Heat the … Continued
Serves 4 Cooking time: 20 minutes Ingredients 700g hake, skinned, boned and cut into 4cm chunks 200g broccoli, cut into small florets Salt and freshly ground black pepper 300ml light cream 200ml fish or vegetable stock 1 tablesp. Dijon style mustard … Continued
Serves 4 Ingredients 700g hake, skinned, boned and cut into chunks A knob of butter ½ tablesp. olive oil 1 onion, peeled and finely chopped 300g carnaroli or arborio risotto rice 100ml white wine 800ml stock, heated to simmering point … Continued
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