Monk Fish Recipes
Caper and bacon sauce recipe?
When I was out of flour for a few weeks ago, I had a dish of monkfish with capers, bacon and salsa mussels. It was very creamy. I've been looking all over the internet for a similar recip but find nothing. Does anyone have any suggestions on how I would go about making this? Thanks
Coral, sauces and some of those recipes, in many cases simply can not be copied. The question I ask is, how do know it was a muscle sauce ingredients? Did you all a faint background taste of lemon? Usually, after having cooked the fish, cook will deglaze the pan with a little wine, add a little butter and begin to reduce that if you use a muscle sauce and the sauce was red, would have some that spoon in the pan.The Pancetta is made for the first time in butter before adding the remaining ingredients of the sauce, capers are the last to be spoon in. Capers do not require cooking, as such, only a warm through. If the texture was creamy, could only say that the kitchen or cream is added. My personal opinion, take it or leave it. I would not have gone to the effort, to begin to add all additional ingredients, which will by the power of the original dish ordered. In your case, the Rape. Chris
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