Monkfish with sweetcorn custard

Name: Monkfish with sweetcorn custard
Yield: 4 (people)
Cuisine: British
Ingredients: 700 g monk fish on the bone; sprigs Thyme; leaf Bay; sprigs Rosemary; Butter; 6 corn on the cob; Butter; Salt; Cheryl mushrooms or wild mushrooms; 1 minced onion; 1 corn on the cob; Salt and pepper

Robin Bell @cook_14623594

Saw this recipe on tv this morning and thought I had to give it a go. Didn’t really believe that sweetcorn juice would thicken in to a sweet creamy sauce with out adding anything else.

#summerchallenge2 #corn #fish

Saw this recipe on tv this morning and thought I had to give it a go. Didn’t really believe that sweetcorn juice would thicken in to a sweet creamy sauce with out adding anything else.

#summerchallenge2 #corn #fish

Robin Bell @cook_14623594

Saw this recipe on tv this morning and thought I had to give it a go. Didn’t really believe that sweetcorn juice would thicken in to a sweet creamy sauce with out adding anything else.

#summerchallenge2 #corn #fish

Saw this recipe on tv this morning and thought I had to give it a go. Didn’t really believe that sweetcorn juice would thicken in to a sweet creamy sauce with out adding anything else.

#summerchallenge2 #corn #fish

Saved

Ingredients

4 (people)

700 gmonk fish on the bone
sprigsThyme
leafBay
sprigsRosemary
Butter
Sweetcorn custard
6corn on the cob
Butter
Salt
Mushroom and corn
Cheryl mushrooms or wild mushrooms
1minced onion
1corn on the cob
Salt and pepper

Saved

Steps

1

Prepare the monk fish removing the skin. Cut the top two portions off the bone. Put the fresh herbs in the middle and tie with string and season with a little salt.
2

Brown the fish in a pan with some oil. Once browned add a some butter and place in a preheated oven at 180. This size fish took 15 minutes in the oven.
3

While the fish is in the oven, cut the sweetcorn off of the cob and place in a juicer.
4

Put the juiced sweetcorn in a hot pan and whisk until the juice thickens. This took about 10 minutes. Remove from the heat season and add some butter.
5

In a separate pan fry the mushrooms and minced onion. Once browned add some of remaining corn.
6

Once the monk fish has cooked allow to rest for the same time you have cooked it for. Plate with the sweetcorn custard first, add the mushroom and sweet corn mix and top with the fish