Main courses
MONKFISH AND CHORIZO BROCHETTES
Serves 4
Ingredients
- 200g whole chorizo
- 250g monkfish fillet
- Wooden skewers, soaked in water
- Olive oil to cook
- For the rice:
- 3 tbs olive oil
- 1 red onion, peeled and finely chopped
- 2 cloves of garlic, peeled and chopped
- 200g Arborio rice
- 1 tsp Piment d’espilette ( or smoked paprika)
- 650mls chicken stock
- 2 pieces of orange peel
- 2 bay leaves
- 150 mls cream
- I tsp sugar
- Salt and white pepper
- For the dressing:
- 100g butter, melted
- 1 sprig of Rosemary
- Half tsp smoked paprika
- Juice of half an orange
- Half a red chilli, diced
Directions
- Remove the skin from the chorizo as best you can and cut into half cm rounds.
- Cut the monkfish into chunky similar sized pieces.
- Thread the monkfish and chorizo alternately on the skewers and refrigerate.
- Put the olive oil in a pot with the onion and garlic then cook gently for five minutes or so.
- Add the rice and the spice and turn everything together so the rice is coated nicely.
- Add the chicken stock, orange and bayleaves then bring to a gentle simmer.
- Cook for twenty minutes or so until the rice is soft.
- Add the cream, sugar and seasoning, cover and keep warm.
- For the dressing, add all the other ingredients into the melted butter, bring to a gentle bubble and allow to infuse in a warm place.
- Heat a ribbed grill or frying pan. Add a little olive oil and cook the skewers on a high heat for 3 minutes or so, turning occasionally until caramelised and golden.
- Season and serve on top of the rice with a little of the dressing.
