Receta Cajun Spiced Monkfish With Foaming Red Pepper Sabayon

• 2 x 6 ounce monkfish, membranes removed (6 to 7)
• 1/2 tsp Chillies dry and powdered
• 1 x Clove garlic, crushed
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 1/2 tsp Cumin, grnd
• 1/2 tsp Coriander, grnd
• 1 tsp Fennel seeds, toasted and crushed
• 1/2 tsp Ginger, grnd
• 1/2 tsp Oregano
• 1/2 tsp Marjoram
• 60 gm Butter, clarified
• 50 ml Vegetable oil
• 2 x Red peppers, roasted, seeded and skinned
• 1 Tbsp. Orange juice
• 1 x Clove garlic
• 1/4 tsp Thyme
• 25 gm Butter
• 175 ml Red wine Tomato puree Salt and pepper to taste
• 125 ml Dry sherry
• 3 x Egg yolks
• 25 gm Butter, unsalted

Direcciones