Yield: 4 servings
|1 pounds||Monkfish, skinned|
|\N \N||Milk to cover|
|¼ pounds||Shrimp, shelled|
|3 tablespoons||Tomato paste|
|½ teaspoon||Curry powder|
|2 teaspoons||Lemon juice|
|¼ teaspoon||Fresh rosemary, chopped or pinch of dried|
|1 pinch||Of saffron or tumeric|
|¾ cup||Light or single cream|
|\N \N||Salt and pepper to taste|
Preheat oven to 350 degrees F. 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 ½ 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 ssqueeze of lemon and a crusty french type bread.
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.