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Monkfish Gateau

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Ingredients
  Monkfish 1 3⁄4 Pound, bone removed
  Salt To Taste
  Pepper To Taste
  Concentrated tomato juice 2⁄3 Cup (10.67 tbs)
  Eggs 12
  Chopped parsley 2 Tablespoon
  Butter 2 Tablespoon
  White button mushrooms 7 Ounce
  Mushroom soup 1 Can (10 oz)
  Dry sherry 3 Tablespoon
  Unshelled shrimp 8 (Prawns)
Directions

Rinse the monkfish under plenty of cold running water and pat dry on kitchen paper.
Cut into 1/2 inch (1.25 cm) pieces.
Put in a dish and season with salt and pepper.
Cover and microwave on HIGH for 4 minutes.
Leave to cool.
Put the concentrated tomato juice into a bowl.
Break the eggs into a large bowl and beat them with a fork.
Add the tomato juice, chopped parsley and salt and pepper to taste.
Mix thoroughly.
Use 1 teaspoon of the butter to grease a 2 quart (1.75 litre/ 3 pint) ring mold (mould).
Drain the monkfish and break up in the dish.
Pour the egg mixture over.
Stir well and pour into the ring mold (mould).
Cover and microwave on MEDIUM for 10 minutes, then on HIGH for 6 minutes.
Wipe the button mushrooms with a damp cloth or kitchen paper and discard the stalks.
Slice the caps thinly.
Pour the cream of mushroom soup into a small bowl.
Take the ring mold (mould) out of the oven to rest for 1 hour.
Put the remaining butter into the hot browning dish, add the mushrooms and stir with a spatula until they stop sizzling.
Season with salt and pepper.
Cover and microwave on HIGH for 4 minutes.
Remove from the oven.
Heat the soup for 2 minutes on HIGH.
Turn the ring mold (mould) out on to a serving dish.
Add the sherry and mushrooms to the mushroom soup and pour the mixture into the center of the mold (mould).
Garnish with the shrimp (prawns).

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Interest: 
Everyday, Healthy

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