Kimberley Hernandexz, head chef of The Silver Birch in Chiswick, shares this superb monkfish recipe.

With the thought of all the Christmas foods to occur afterwards this thirty day period, the next 7 days or so looks a excellent time to place with each other one thing just as scrumptious, but rather far more refined.

This recipe from Kimberley Hernandez would seem to match that invoice correctly. Kimberley’s dishes at The Silver Birch in Chiswick goal to celebrate ‘culinary experience and playfulness’ as nicely as seasonally-picked, British ingredients.

Chorizo may possibly not strike you as British, of system — and if you have been chatting about shop-bought slices, you’d be correct. But Kimberley’s recipe sees you generating the chorizo meatballs fresh, applying minced pork.

Recipe: Monkfish, Braised Red Peppers and Fresh Chorizo


Serves 2

  • 200g monkfish
  • Salt
  • Pepper
  • 100g Torn, day-old bread

For the refreshing chorizo meatballs

  • 250g Minced Pork
  • 5 g Ground Cumin
  • 5g Paprika
  • 2g Chilli Flakes
  • 3g Salt
  • 2g Floor Black Pepper
  • 7g Minced Garlic

For the braised pink peppers

  • 250g Slim Sliced Peeled Roasted Piquillo Purple Peppers
  • 125g Slim Sliced Sweet Onions
  • 12g Slim Sliced Garlic
  • 250g Crushed Plum Tomatoes
  • 20g Sweet Smoked Paprika
  • 20g Sherry Vinegar
  • 5g Salt
  • 2g Pepper
  • 50g Olive Oil


Begin by creating the fresh chorizo meatballs. Working with a stand mixer with a paddle attachment on very low/medium pace, combine jointly all components for approximately 5 minutes to allow for for the proteins of the pork to extend. Alternatively it can be kneaded by handed for about 10 minutes to achieve equivalent final results.

Permit marinade for bare minimum 30 minutes, then portion into eight meatballs.

Next, make the braised pink pepper sauce. In a pan on medium minimal heat, mix onions, garlic in olive oil until eventually pale and translucent.

Add piquillo pink peppers, paprika, salt and pepper to the pan. Gently stir with each other to deepen paprika flavour till fragrant, roughly four minutes, then include crushed tomatoes.

Decreased the heat and gradually braise with each other for somewhere around 10 minutes. Year with pink wine vinegar.

Lastly, for the fish and to place it all with each other, start out out by preheating the oven to 180 levels, and year the fish on both sides with salt and pepper.

Making use of a pan on medium superior warmth, drizzle oil on hot pan and include the new chorizo meatballs to sear them. When seared on all sides, reduced warmth to a medium minimal placing and gently lay in the fish. Sear the monkfish for roughly 45 seconds on each aspect.

Insert the day-old bread items to fry and take up any excess drippings from the chorizo and monkfish, then location the pan in oven for roughly 5 minutes.

Take out the pan from oven look at interior cooking temperatures of the fresh new chorizo (73C) and monkfish (63C). Once arrived at, clear away the monkish and then incorporate the braised crimson pepper sauce to the pan. Gently stir sauce in with the fried bread, and chorizo.

After the sauce is scorching and put together with the bread and chorizo, put on serving dish.

Slice monkfish into massive chunky cuts and assemble them on top of braised pepper sauce.

Garnish with flat leaf parsley and delight in!

We adore the very first fresh peas of the calendar year.

Roasted and scattered around spiced-lamb pizza or stirred by means of monkfish pizza, just two of our favorite purple-sprouting broccoli recipes to