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Monkfish & Roasted Fennel with Elsinore Masago Lobster Bisque

Elsinore Masago Lobster Bisque
Cooking Method
Cuisine
Courses ,
Difficulty Advanced
Time
Prep Time: 10 mins Cook Time: 35 mins Total Time: 45 mins
Servings 4
Ingredients
  • 300 g of Orzo (75g per person)
  • 1 tbsp of butter
  • 2 Fennel bulbs (Sliced)
  • 4 x 200g Monkfish Fillets
  • 4 garlic cloves (Minced)
  • 450 ml lobster bisque
  • 2 tbsp Rapeseed Oil
  • 1 jar Elsinore Great Taste Award Winning Masago
  • Salt and Pepper
  • Garnish of choice
Instructions

  1. Set the oven to 190 degrees C or 180 degrees C (Fan.)

  2. Add the fennel, garlic and rapeseed oil to a large ovenproof dish and toss until fully covered and place in the oven for 15 minutes.

  3. After 15 minutes, stir the fennel and garlic mixture then place the Monkfish fillets on top add a generous amount of salt and pepper and cook for a further 20 minutes.

  4. White the Monkfish is roasting, cook your orzo as required.

  5. Drain, add butter and three tbsp of Elsinore Great Taste Award Winning Masago and gently mix in. Cover and keep warm.

  6. Heat up your lobster bisque and while it is still warm, (not boiling) add the rest of the Masago from the Jar, gently stir to mix and keep warm.

  7. By now the monkfish should be cooked.

  8. Remove from the oven.

  9. Layer your bowl or plate Orzo first, fennel, top with the Monkfish and pour over your Masago Lobster bisque.

  10. A little salt and pepper and garnish as desired.

  11. Bon Appetite!

Did you make this recipe?
Read it online: https://elsinorefoods.co.uk/recipe/monkfish-roasted-fennel-with-elsinore-masago-lobster-bisque/