Medium

Monkfish with fried egg and garlic paprika emulsion

Name: Monkfish with fried egg and garlic paprika emulsion
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: 800 g Monkfish (trimmed and boneless); 300 g Egg (4 to fry and 2 for coating); 50 g Pasteurised egg (for the emulsion); 4 g Lemon (zest of 2 lemons); 8 g Sweet paprika (6 g marinade and 2 g emulsion); 2 g Hot paprika; 15 g Mustard; 50 g Plain flour; 100 g Breadcrumbs (panko-style); 220 g Extra virgin olive oil (Estimated amount consumed: 30 g marinade and emulsion, 135 g emulsion and estimated 55 g absorbed; extra for frying); 40 g Garlic (1 bulb); 5 g Parsley; 3 g Salt

Total time1 h Preparation and possible waiting 25 min · Cooking 35 min

Preparation and possible waiting: 25 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour, Breadcrumbs. Usual composition; check the label or the dough/sauce recipe: Breadcrumbs. Egg: Ingredient to check: Egg, Pasteurised egg. Fish: Ingredient to check: Monkfish. Mustard: Ingredient to check: Mustard. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour.

Rating Not yet rated

Crisp monkfish with fried egg and a roasted garlic and paprika emulsion made with pasteurised egg.

Jump to steps

25 minpreparation and possible waiting

35 mincooking

4servings

3.687 kcalwhole recipe

922 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h Preparation and possible waiting 25 min · Cooking 35 min

Preparation and possible waiting: 25 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Main course 30 to 60 minutes Home-style

Allergens

View full classification 12 tags

Diet

Pescatarian

Dish type

Main course

Meal

LunchDinner

Preparation

BakingFrying

Appliances

OvenBlender

Cuisine

Home-style

Season

All year round

Occasion

Weekend

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Preheat the oven to 190°C. Roast the garlic bulb wrapped in baking paper at 190°C for about 30 minutes, until soft. Squeeze out the pulp and let cool.
Mix the monkfish in 2–3 cm cubes with the lemon zest, 6 g of sweet paprika, mustard, 15 g of olive oil and some salt.
Blend the roasted garlic with the pasteurised egg, hot paprika, remaining 2 g of sweet paprika, 150 g of oil and a pinch of salt until emulsified. Refrigerate.
Coat the fish in flour, 2 beaten eggs and breadcrumbs. Fry in batches in hot oil until golden and the centre reaches 63°C. Drain on kitchen paper.
Fry the other 4 eggs until the whites and yolks are set. Serve one per person with the monkfish and emulsion. Finish with the parsley and adjust with the remaining salt if needed.

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Ingredients

Method

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