Monkfish – an extraordinary fish dish
October 10th, 2018 | main dishes
Monkfish is generally a delicacy, no question. In this recipe the solid fish comes with black, sea-aromatic spaghetti. Together with the tomato sauce, which is deglazed with vodka and refined with vanilla, the plate convinces by strong, bright colors, phantastic flavors, bite-proof fish and very special pasta – all topped off with a little fresh mint. A feast for all senses!
Sepia pasta is available in many delis or well-stocked supermarkets. If you want to make the pasta yourself, you can do it according to my proven recipe for homemade pasta. You simply add a tablespoon of squid ink (to be ordered from the fishmonger) to the basic recipe. This colors the noodles deep black and gives them a nice, “sea-like” aroma.
Monkfish with black pasta and tomato-vanilla sauce
And this is how the wife of the captain does it:
If you use tomatoes without skin, the sauce will be even finer. For this purpose, carve the tomato sauce over the stem crosswise, add it briefly to boiling water, lift it out with the skimmer, and quench it cold. Then the skin can be easily removed. Anyhow, I personally use unskinned tomatoes for almost all my sauces.
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