Over our 25 years in business, Atlantis of Kilmore Quay have built up great relationships with local fishermen. Our partnerships with the skippers of day boats, beamers and trawlers means we have dedicated boats to ensure a constant supply of the freshest Irish seafood for our customers.
Supplying the Trade for over 25 Years
Atlantis of Kilmore Quay have been supplying restaurants, hotels, pubs, government bodies, caterers and fast food outlets for over our 25 years. We have an extensive network of suppliers to ensure the largest range of fresh seafood for our customers.
Pan-fried Fillet of Monkfish rested on a Creamy Chorizo & Spring onion Risotto with a Basil, Lemon & Garlic Oil
Method
1. Prepare monkfish by removing any bones and the membrane from the back. Cut into medallions approx. 15mm thick. Your can ask your fishmonger to do this for you if you wish. Leave to one side.
2. Make the basil, lemon and garlic oil by blending all of the ingredients together with a blender or food processor.
3. Wash your risotto rice in a sieve under cold running water.
4. Heat your pan, add oil and a knob of butter. Add onion and fry until soft, add the risotto rice let it cook for 1 minute, constantly stirring.
5. Add approximately ¼ of the stock and simmer, stirring at regular intervals. Continue to add the stock at intervals as it is absorbed by the rice.
6. Fry off the Chorizo on a hot frying pan. Leave to one side.
7. When you have added ¾ of your stock and the rice had swollen up, it is time to begin cooking the monkfish.
8. Heat the pan. Dip the monkfish medallions, both sides, in the seasoned flour, shaking off excess flour.
9. Place butter and oil in the frying pan and add the monkfish. Cook for approx. 1-2 mins until golden brown, then turn.
10. Once you have turned the monkfish, add the chorizo, spring onion and any remaining stock to the risotto.
11. Place the cherry tomatoes on the pan with the monkfish. Once the monkfish is golden on the other side, turn off the pan and allow to rest.
12. Finish the risotto by adding cream. It is then time to plate up.
13. Place the risotto down the centre of the plate, rest the monkfish medallions on top, and garnish with the cherry tomatoes. Drizzle the basil oil around the plate.
Ingredients
450 g Monkfish
140 g Risotto Rice
2 Spring Onions
450 ml Vegetable Stock
75 g Chorizo (diced)
1 Small Onion (finely diced)
40 ml Cream
10 Cherry Tomatoes (5 on each vine)
Butter or Oil for frying
75 g Flour (approx), seasoned with Salt and Pepper
75 g Flour (approx), seasoned with Salt and Pepper
Basil, Lemon & Garlic Oil
5 tbsp Extra Virgin Olive Oil
A fistful of fresh Basil (3 stems)
Juice of half a Lemon
2 Cloves of Garlic (peeled)
1. Prepare monkfish by removing any bones and the membrane from the back. Cut into medallions approx. 15mm thick. Your can ask your fishmonger to do this for you if you wish. Leave to one side.
2. Make the basil, lemon and garlic oil by blending all of the ingredients together with a blender or food processor.
3. Wash your risotto rice in a sieve under cold running water.
4. Heat your pan, add oil and a knob of butter. Add onion and fry until soft, add the risotto rice let it cook for 1 minute, constantly stirring.
5. Add approximately ¼ of the stock and simmer, stirring at regular intervals. Continue to add the stock at intervals as it is absorbed by the rice.
6. Fry off the Chorizo on a hot frying pan. Leave to one side.
7. When you have added ¾ of your stock and the rice had swollen up, it is time to begin cooking the monkfish.
8. Heat the pan. Dip the monkfish medallions, both sides, in the seasoned flour, shaking off excess flour.
9. Place butter and oil in the frying pan and add the monkfish. Cook for approx. 1-2 mins until golden brown, then turn.
10. Once you have turned the monkfish, add the chorizo, spring onion and any remaining stock to the risotto.
11. Place the cherry tomatoes on the pan with the monkfish. Once the monkfish is golden on the other side, turn off the pan and allow to rest.
12. Finish the risotto by adding cream. It is then time to plate up.
13. Place the risotto down the centre of the plate, rest the monkfish medallions on top, and garnish with the cherry tomatoes. Drizzle the basil oil around the plate.
Ingredients
450 g Monkfish
140 g Risotto Rice
2 Spring Onions
450 ml Vegetable Stock
75 g Chorizo (diced)
1 Small Onion (finely diced)
40 ml Cream
10 Cherry Tomatoes (5 on each vine)
Butter or Oil for frying
75 g Flour (approx), seasoned with Salt and Pepper
Basil, Lemon & Garlic Oil
5 tbsp Extra Virgin Olive Oil
A fistful of fresh Basil (3 stems)
Juice of half a Lemon
2 Cloves of Garlic (peeled)
Method
1. Prepare monkfish by removing any bones and the membrane from the back. Cut into medallions approx. 15mm thick. Your can ask your fishmonger to do this for you if you wish. Leave to one side.
2. Make the basil, lemon and garlic oil by blending all of the ingredients together with a blender or food processor.
3. Wash your risotto rice in a sieve under cold running water.
4. Heat your pan, add oil and a knob of butter. Add onion and fry until soft, add the risotto rice let it cook for 1 minute, constantly stirring.
5. Add approximately ¼ of the stock and simmer, stirring at regular intervals. Continue to add the stock at intervals as it is absorbed by the rice.
6. Fry off the Chorizo on a hot frying pan. Leave to one side.
7. When you have added ¾ of your stock and the rice had swollen up, it is time to begin cooking the monkfish.
8. Heat the pan. Dip the monkfish medallions, both sides, in the seasoned flour, shaking off excess flour.
9. Place butter and oil in the frying pan and add the monkfish. Cook for approx. 1-2 mins until golden brown, then turn.
10. Once you have turned the monkfish, add the chorizo, spring onion and any remaining stock to the risotto.
11. Place the cherry tomatoes on the pan with the monkfish. Once the monkfish is golden on the other side, turn off the pan and allow to rest.
12. Finish the risotto by adding cream. It is then time to plate up.
13. Place the risotto down the centre of the plate, rest the monkfish medallions on top, and garnish with the cherry tomatoes. Drizzle the basil oil around the plate.
