Food, Recipes

Pan-roasted monkfish with chorizo

I tore this recipe out one of the Sunday magazines ages ago and finally cooked it last Monday. The recipe gave you a choice of using fresh artichokes or some out the jar.
I opted for fresh. My first error. I’ve never tackled an artichoke before. I had no idea
what to do with it. Phoned Alice again for cooking tips. Followed instructions on how
to get rid of the hairy bits – quite satisfying actually. But then the stupid recipe says to
add the artichokes and shove it in the oven for 6-8 minutes. Well, the artichokes came
out raw. I say just stick with the store bought ones out the jar! Unless you know how
to cook fresh artichokes properly, then go for it.

Have to add that this was the first time Sheldon and I managed to cook together
without wanting to kill each other. I don’t know what it is with him and I in the
kitchen but we clash badly. Is this normal?

It’s beautiful but I really screwed it up on the cooking front. Next time I’m using good old ready cooked ones out the jar.

Sheldon getting involved

Pan-roasted monkfish with chorizo
by Gizzi Erskine

Serves 4

300g salad potatoes
2 tsp olive oil
2 x 200g monkfish fillets
1 small jar of chargrilled artichokes, drained
1 tbsp small capers
Parsley, handful chopped
2 garlic cloves, sliced
2 fresh chorizo sausages, diced
½ lemon, juiced
Salt and pepper

Cook the potatoes in a pan of boiling, salted water for 10 minutes or until just tender,
then drain. When the potatoes are cool enough to handle, cut them into 1cm thick slices.

Preheat the oven to 200˚C / 400˚F / gas mark 6. Heat 1 tsp of the olive oil in a large, ovenproof frying pan over a medium–high heat. Add the monkfish and fry for
1-2 minutes on each side until lightly golden, then remove from the pan.

Add the potatoes to the pan and fry for 1-2 minutes until golden brown, then turn them over. Place the monkfish on top of the potatoes and scatter over the artichokes, capers, parsley, garlic and chorizo. Transfer to the oven for 6-8 minutes, or until the monkfish is cooked through.

Squeeze over the lemon juice, drizzle with the remaining olive oil, season and serve.


6 thoughts on “Pan-roasted monkfish with chorizo

  1. Karen S says:

    That looks beautiful my darling. One day I am going to get around to making one of your delicious meals. Keeping them all so I have my own Caro Sparro receipe book. Karen x

  2. lyonsloudroad says:

    Yes, it’s normal. Make sure he has his own chopping board, and his own knife – that’s the only way Craig and I have survived.

  3. Anonymous says:

    carro this is a tricky dish, i’ve only ever had joy with artichokes when boiled or steamed for a decent amount of time…….here we actually clean the whole artichoke (ie. remove leaves, stalk, hair etc) and just use the heart for baked dishes as they need a bit of h2o to cook through. Artichokes do lend a “mellowness/sweetness” to dishes so i wouldn’t cut them out. i’d just invest in some rubbler golves as they turn the hands a horrible shade of yellowish/greenish/black.xxxxx fantastic blogxxxxxcleaver

  4. lyonsloudroar says:

    Mark and Kendal have an annual “kartjoffie (?) festival, and she has them down to a fine art! Think she boiled or steamed them first, then put marinade on them, and grilled them. They were young and divine, and we could eat practically the whole thing.

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