How to make Wild Garlic Monkfish Kiev.
Ingredients: Serves 2
- Two 150g fillets of monkfish, about 1½-2″ in diameter
- Panko (or other) breadcrumbs, sufficient to coat
- Plain flour for dusting
- 2 eggs, beaten
- Paprika, a couple of good pinches of hot, sweet or smoked (optional)
- Salt and freshly ground black pepper
- Oil for shallow frying, plus a little extra for greasing
For the wild garlic and parsley butter:
- 75g unsalted butter, at room temperature
- 20g wild garlic leaves, stalks removed, chopped
- 2-3 tbsp flat leaf parsley, leaves only, chopped
- ½ tsp sea salt flakes
- Make the wild garlic and parsley butter first.
- Stir all the ingredients together well in a mixing bowl then put in a ramekin or small bowl and transfer to the fridge to firm up – half an hour should be sufficient.
- Snip a small chunk of monkfish from the narrowest end of each fillet to use as a ‘plug’ to help prevent the flavoured butter from escaping.
- Set these aside.
- Using a skewer or small, pointed knife, pierce a channel through the centre of the fillets taking care not to pierce the sides, nor piercing the other end.
- Expand this channel with the handle of a wooden spoon or similar implement to make a ‘tunnel’ for the filling.
- Retrieve the wild garlic and parsley butter from the fridge and, using a melon-baller or a ¼ tsp measuring spoon, scoop out spheres of the butter and gently push these into the monkfish fillets taking care not to press so hard as to breach the outer edges of the flesh.
- Before filling completely, press the ‘plugs’ into the opening of the channel to create a seal.
- Put the flour in a dish of a suitable size for rolling the stuffed fish fillets in and mix in the paprika if using.
- Put the beaten eggs in another such bowl and the breadcrumbs in a third.
- Season the monkfish fillets well with salt and freshly ground black pepper then dust with the flour, shake off the excess, roll in the beaten egg, drain off the excess, then coat with the breadcrumbs.
- Repeat this process with the flour, egg and breadcrumbs a second time for each fillet.
- Put on a tray and transfer to the fridge for half an hour so that everything becomes cohesive.
- When ready to cook, preheat the oven to 180°C and grease a baking sheet with a little oil.
- Heat the oil for shallow frying (¼” depth) in a pan and cook the Kievs for about 5-7 minutes, over a medium heat, turning several times until the coating has become crisp and golden all over.
- Transfer the Kievs to the greased baking sheet and place in the oven to finish cooking for about 8-10 mins depending on the thickness of the fish fillets.
- Serve and enjoy!
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