Atlantis of Kilmore Quay | Pan-fried Fillet of Monkfish rested on a…
Pan-fried Fillet of Monkfish rested on a Creamy Chorizo & Spring onion Risotto with a Basil, Lemon & Garlic Oil
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Cooking tools:
- Blender
- Kitchen scale
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Wooden spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spatula
- Ladle
- Stove
- Plate
Ingredients
- 450 g Monkfish
- 140 g Risotto Rice
- 2 Spring Onions
- 450 ml Vegetable Stock
- 75 g Chorizo (diced)
- 1 Small Onion (finely diced)
- 40 ml Cream
- 10 Cherry Tomatoes (5 on each vine)
- Butter or Oil for frying
- 75 g Flour (approx), seasoned with Salt and Pepper
- Basil, Lemon & Garlic Oil
- 5 tbsp Extra Virgin Olive Oil
- A fistful of fresh Basil (3 stems)
- Juice of half a Lemon
- 2 Cloves of Garlic (peeled)
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