Cajun Spiced Monkfish With Foaming Red Pepper Sabayon Recipe

• 2 x 6 ounce monkfish, membranes removed (6 to 7)
• 1/2 tsp Chillies dry and powdered
• 1 x Clove garlic, crushed
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 1/2 tsp Cumin, grnd
• 1/2 tsp Coriander, grnd
• 1 tsp Fennel seeds, toasted and crushed
• 1/2 tsp Ginger, grnd
• 1/2 tsp Oregano
• 1/2 tsp Marjoram
• 60 gm Butter, clarified
• 50 ml Vegetable oil
• 2 x Red peppers, roasted, seeded and skinned
• 1 Tbsp. Orange juice
• 1 x Clove garlic
• 1/4 tsp Thyme
• 25 gm Butter
• 175 ml Red wine Tomato puree Salt and pepper to taste
• 125 ml Dry sherry
• 3 x Egg yolks
• 25 gm Butter, unsalted

1. Cajun spices: Place all the ingredients together and grind in a pestle and mortar.
2. Roll the monkfish carefully in the Cajun spices and dust off any excess.
3. Heat the frying pan and add in the butter and oil.
4. Add in the monkfish and cook all over gently, don't overcook.
5. Place the roasted peppers, orange juice, garlic, thyme, butter, red wine and tomato puree into a saucepan and bring to the boil, squash with a spoon.
6. Heat the butter for the sabayon.
7. Place the egg yolks in a glass bowl over a warm pan of water and whisk till light.
8. Place the sherry into a small pan and reduce by half, heat the butter.
9. Pour the sherry over the Large eggs and whisk in, pour in a steady stream of butter, continually whisking.
10. Using a food mixer or possibly a food processor break down the peppers and whisk into the sabayon.
11. Adjust the seasoning and pour on to a plate.
12. Carefully carve the salmon and place on to the foaming sabayon.
13. Serve with green vegetables ie a pillar of spinach.

monkfish, powdered, clove garlic, salt, black pepper, cumin, coriander, fennel seeds, ginger, oregano, marjoram, butter, vegetable oil, red peppers, orange juice, clove garlic, thyme, butter, red wine tomato puree salt, sherry, egg yolks, butter

Taken from cookeatshare.com/recipes/cajun-spiced-monkfish-with-foaming-red-pepper-sabayon-97566 (may not work)