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Sous Vide Masala Monkfish | Recipe by sousvidetools.com

Sous Vide Masala Monkfish

Sous Vide Masala Monkfish Fish and Seafood
  • COOK TIME: 18 Minutes
  • PREP TIME: 30 Minutes
  • DIFFICULTY: Medium
  • SERVES: 6

Ingredients

  • 6 Monkfish Portions, each 150g – cleaned
  • Masala Butter

Method

Monkfish has a wonderful meaty texture that works really well with the spicy masala flavours. The orange-tinged outside and soft white flesh look amazing on the plate.

METHOD

  1. Preheat your water bath to 48 degrees
  2. Brush the monkfish all over with masala butter
  3. Place your monkfish portions into pouches and vac-seal
  4. Then, place the sealed pouches into your water bath for between 16 and 18 minutes
  5. Keep checking the water bath to make sure the water is covering the pouches
  6. Remove the monkfish from the pouches, pat dry with kitchen towel and quickly pan fry for extra colour

Chef’s Tip –

Dust the fish with any dry powder – curry powder, will dill pollen or ras-el-hanout, each give a delightful flavour.

 

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