Creamy Monkfish Tomato And Shellfish Potpie With Puff Pastry Crust Food

LUXURY SEAFOOD PIE WITH A PARMESAN CRUST

Steps:

• To start, if the scallops are large, slice each one in half. Then pour the vermouth into a medium-sized saucepan and add the bay leaf. Bring it up to the boil, add the scallops and, when it comes back to a simmer, time it for exactly 1 minute before removing them with a draining spoon to a colander over a bowl. Next add the monkfish - in two batches - following the same procedure (back to a simmer, but this time cook each batch for 2 minutes). Next poach the frozen mussels (same as the above, but remove them just as they come to a simmer) and finally the frozen prawns, only this time poach them until they turn pink and opaque. Then add the drained juices from the poached fish to the poaching liquid in the pan and bring it up to the boil, then reduce by two-thirds, which will take about 10 minutes. Then pour the poaching liquid into a jug, you need about 150ml. Next make the sauce, do this my melting the butter in a small saucepan, stir in the flour, then gradually add the poaching liquid bit by bit, stirring continuously with a mini whisk. Cook on a gentle heat for 3-4 minutes, stirring occasionally. When the sauce has cooked, add the creme fraiche, capers, cornichons and dill, then season and add some cayenne pepper. Once the sauce and fish are completely cold, mix them together in a bowl and pile into the pie dish. Next roll the pastry to an oblong 20 x 30cm then use a pastry brush to dampen the surface with a little water and sprinkle evenly with the 20g of Parmesan, then fold the pastry over and roll it out to 35cm square. Now cut two 2cm strips from two of the edges of the pastry square. Dampen the rim of the dish with water, press the strips of pastry on to the rim and dampen them. Press the rest of the pastry loosely over that to form a lid, and using a sharp knife, trim any excess pastry off. Then press the edges firmly together and flute them all round. Make a steam hole in the centre with a skewer and roll any pastry trimmings together and cut them into leaves or little fish to decorate the top! Cover and chill for at least an hour, but it will be fine until the following day. When you are ready to cook the pie, preheat the oven to 220C, gas mark 7, then brush the pastry with beaten egg and sprinkle with the rest of the Parmesan. Place the pie on a baking tray and cook on the centre shelf of the oven for 25 minutes, then reduce the oven temperature to 180C, gas mark 4 and cook for a further 20 minutes. Leave to stand for about 5 minutes before serving.

CREAMY MONKFISH, TOMATO, AND SHELLFISH POTPIE WITH PUFF PASTRY CRUST

Steps:

• In a kettle cook the onion, the celery, and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the fennel seeds, the clam juice, the Tabasco, the mushrooms, the potatoes, peeled and cut into 3/4-inch pieces, the thyme, and the basil, and simmer the mixture for 15 minutes, or until the potatoes are barely tender. In a small bowl whisk together the cream and the cornstarch, whisk the mixture into the potato mixture, and boil the mixture, whisking, for 1 minute. Stir the monkfish, the scallops, the shrimp, the parsley, and salt and pepper to taste and transfer the mixture to a 3-quart oval baking dish.
• On a floured surface roll out the puff pastry into an oval to fit the dish and brush the edge of the dish with water. Arrange the pastry over the edge of the dish and roll the rolling pin over the edge of the dish to cut the pastry. Bake the potpie in the middle of a preheated 425°F. oven for 17 to 20 minutes, or until the crust is puffed and golden brown. To serve, cut the crust into 8 pieces, arrange 1 piece on each of 8 heated dinner plates, and divide the filling among the plates.

MONKFISH WELLINGTON

Steps:

• Dust the monkfish in the seasoned flour.
• Heat the butter in a frying pan and fry the monkfish for one minute on each side, or until golden-brown on both sides. Remove from the pan and set aside to cool.
• Meanwhile, for the Pate, blend the smoked salmon, cream cheese, cream, lemon juice and seasoning in a food processor to a puree. Fold in the capers.
• Cut the puff pastry into four pieces, each large enough to wrap around a monkfish fillet.
• Cut the puff pastry into four pieces, each large enough to wrap around a monkfish fillet.
• Brush each parcel with beaten egg and chill in the fridge for 20 minutes.
• Preheat the oven to 200C/400F/Gas 6.
• Bake the Wellingtons in the oven for 18-20 minutes, or until golden-brown.
• By Simon Rimmer from Something for the Weekend

PASTA WITH MONKFISH AND PRAWNS AND TOMATO SAUCE

Steps:

• Heat oil in a pan, add the garlic (and chilli) and fry for 1 min.
• Stil in the tomatoes and stock and simmer for 10 minutes.
• Stir in the butter and basil and add the monkfish and the prawns to the mixture.
• season with pepper and cook for 5 minutes until the monkfish is opaque abd the prawns turn pink.
• meanwhile cook the pappadelle in a large pan of boiling salted water Drain the past and add to the tomato and seafood sauce and serve at once.