Fish &
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BiCoastal Seafood
We’ve got . . . choice, gourmet, selection
Monkfish Picatta
Ingredients:
1 medium monkfish tail
1 egg
Pinch of saffron threads
˝ cup of flour
2 tbsp of butter
Splash of olive oil
Preparation:
Cut the fillet into 3 equal pieces approximately 2˝ ounces each
Place between 2 sheets of plastic & gently pound until approx. 4 - 5 inches in diameter
Pour 1 or 2 tbsp. of boiling water over the saffron and allow it to steep for a few moments
Beat the egg gently and in a separate bowl season the flour with salt & pepper
Once the saffron infusion has cooled, add this mixture to the egg
Lightly dredge fish in seasoned flour, shake to remove excess flour
Dip it into the egg, drain well and then gently pan fry it in a heavy-bottomed frying pan in a small amount of oil and butter over medium heat.
Do not let the fish colour more than a very little
The fish will turn a beautiful rich yellow colour and become flavoured with an intense perfume of saffron
Serves 1 or 2.
Great with: Parsley potatoes, or potato salad, or rice, and red beets
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