Bombay Monkfish

Bombay Monkfish

INGREDIENTS:

    1 pound monkfish, skinned
    Milk to cover
    1/4 pound shrimp, shelled
    2 eggs
    3 tablespoons tomato paste
    1/2 teaspoon curry powder
    2 teaspoons lemon juice
    1/4 teaspoon fresh rosemary, chopped
    1 pinch of saffron or tumeric
    3/4 cup light cream
    Salt and pepper to taste

METHOD:

  Preheat oven to 350F. Put the monkfish in a pan just large enough to
 hold it. Pour the milk over and place the pan over moderate heat. Bring
 to a simmer, cover, and cook for 8 minutes. Turn the fish and cook 7
 minutes longer, or until the fish is cooked through. When the monkfish
 is nearly done, add the shrimp and cook 2−3 minutes, or until they turn
 pink. Drain fish and shrimp, discarding milk.
  Cut the monkfish into bite−size pieces. Beat the eggs with the tomato
 paste, curry powder, lemon juice, rosemary, saffron and 1/2 cup cream.
 Mix in the fish and shrimp and season to taste with salt and pepper.
 Turn into 4 individual ramekin dishes and pour an equal amount of the
 remaining cream over the top of each dish. Bake for 20 minutes, or until
 set. Serve hot with a squeeze of lemon and a crusty french type bread.

source:COOKBOOKS-Fish and Game Recipes