Paprika-Cured Monkfish Recipe - Great British Chefs
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 2.5kg monkfish, in one piece
- 150g of fino sherry
- 250g of sugar
- 500g of table salt
- 125g of paprika
- 300g of tomatoes
- 400ml of water
- 400g of sugar
- 30g of ginger, sliced
- 1 tbsp of peppercorns
- 1 sprig of rosemary
- 350g of avocado, (weight with stone)
- 1 garlic clove, peeled with central germ removed
- 1/4 bunch of coriander
- 65ml of olive oil, preferably Arbequina
- 3 limes, juiced
- salt
- pepper
- 85g of dates, (weight with stones)
- orange juice
- 25ml of lime juice
- 25ml of lemon juice
- 8g of ginger, grated
- 150ml of olive oil, preferably Arbequina
- chives
- micro coriander shoots
- paprika
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