Newest Review: ... get them in the Tapas restaurants now springing up across the uk - but they rarely taste as good. Being half Spanish myself I prefer the mo... more
Member Name: angusreid
Date: 03/11/05, updated on 03/11/05 (5056 review reads)
Advantages: Quick and easy and tastes a million dollars
Disadvantages: Very hard to get Monkfish
Monkfish, when cooked correctly, is possibly the most gorgeous morsel one can consume for under a tenner a head.
Once discarded as a fish uglier than Janet Street Porter, the Monkfish made its way up the scrumptious board by imitating scampi in the seventies, when scampi was considered a luxury item. The monkfish looks like a cod that has been run over by a steam roller and then had its face stretched even more. Big googly eyes and huge cheeks, but the main stay of execution for this slimy wriggler is the tail which is full of sumptuous white meat with a similar texture and taste to lobster.
Now preparing your monkfish can be a bit tricky and if bought from a fishmonger, you are wise to ask him to skin and bone the fish for you as it will save a lot of time and stop your hands from stinking of fish all day.
I choose monkfish cheeks for my recipe mainly because I could not get the tails but mark my words the cheeks are as nice if not better than the tails. Now with the cheeks there is a very thin membrane that you need to remove before cooking otherwise it shrinks like cling film and makes the fish tough and chewy instead of juicy and flaky as it should be.
Okay, the recipe.
2 lb monkfish skinned, boned and cubed.
A dozen Chilean green lipped muscles
3 shallots peeled and chopped.
175ml of white wine.
Fresh tarragon to (tablespoon full)
Half pint of semi skimmed milk
3 tablespoons of cornflour.
1 teaspoon of English Mustard.
2 tablespoons of grated parmesan
2 tablespoons of freshly grated Gruyere cheese.
Okay, letís simplify this method
Step 1. add wine, shallots and tarragon into pan, chuck the fish in, cover and simmer for 20 minutes until the fish flakes easily with a fork.
Step 2. Blend milk, cornflour and mustard together, remove fish from the stock and mix in the blended concoction, bringing to the boil whilst stirring continuously.
Step 3. When it has thickened, add the fish and stir in. remove from pan into shallow glass serving dish and sprinkle the Gruyere cheese on top. Grill for 5 minutes or until brown.
I served mine last night with asparagus tips, baby turnips and mini potatoes washed with mint and yoghurt.
This serves 4 people quite easily and is truly delicious.
Summary: Makes Lobster seem the poor relative