RECIPE TITLE "Bombay
Monkfish" courtesy of The Library Of E-Cookbooks
serves 4 --
This is an appetizing and stylish way to start a meal. For a light lunch dish for two, cook this in one ovenproof dish and serve it with a green salad and boiled new potatoes.
1 lb Monkfish,
Milk to cover
1/4 lb Shrimp, shelled
3 tb Tomato paste
ts Curry powder
2 ts Lemon juice
1/4 ts Fresh rosemary, chopped or pinch
1 pn Of saffron or tumeric
3/4 c Light or single cream
pepper to taste
Preheat oven to 350
Put the monkfish
in a pan just large enough to hold it. Pour the milk over and place the
pan over moderate heat. Bring to a simmer, cover, and cook for 8 minutes.
Turn the fish and
cook 7 minutes longer, or until the fish is cooked through. When the monkfish
is nearly done, add the shrimp and cook 2-3 minutes, or until they turn
pink. Drain fish and shrimp, discarding milk.
Cut the monkfish
into bite-size pieces. Beat the eggs with the tomato paste, curry powder,
lemon juice, rosemary, saffron and 1/2 cup cream. Mix in the fish and
shrimp and season to taste with salt and pepper.
Turn into 4 individual
ramekin dishes and pour an equal amount of the remaining cream over the
top of each dish. Bake for 20 minutes, or until set. Serve hot with a
squeeze of lemon and a crusty french type bread.