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Paprika-cured Monkfish With Avocado, Date and Tomato
GREAT BRITISH CHEFS27Ingredients
4Hours
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Ingredients
US|METRIC
10 SERVINGS
- 2.5 kilograms monkfish (in one piece)
- 150 grams fino sherry
- 250 grams sugar
- 500 grams table salt
- 125 grams paprika
- 300 grams tomatoes
- 400 mL water
- 400 grams sugar
- 30 grams ginger (sliced)
- 1 Tbsp. peppercorns
- 1 sprig rosemary
- 350 grams avocado (weight with stone)
- 1 garlic clove (peeled with central germ removed)
- 1/4 bunch coriander
- 65 mL olive oil (preferably Arbequina)
- 3 limes (juiced)
- salt
- pepper
- 85 grams dates (weight with stones)
- orange juice
- 25 mL lime juice
- 25 mL lemon juice
- 8 grams ginger (grated)
- 150 mL olive oil (preferably Arbequina)
- chives
- coriander (micro, shoots)
- paprika
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