Preheat oven to 350 degrees F. 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
ssqueeze of lemon and a crusty french type bread.
This is an appetizing and stylish way to start a meal. For a light
lunch dish for two, cook this in one ovenproof dish and serve it with
a green salad and boiled new potatoes.
