forum: Food & Drink
- Member since Mon 05 Mar 07
I have just bought a tail of monk fish and have,nt the slightest idea how to cook in that wont take to long and fancy prep.
- Forum champ
- From Sydney, Australia
- Member since Tue 22 Jun 04
2.5 lb (1.25k) monkfish tail
2 garlic cloves - peeled and cut into slices
Heat the oven to Gas Mark 7, 425°F or 220°C
Make incisions in the monkfish tail and insert the slices of garlic.
Brush with oil and season with a few twists of black pepper.
Place the monkfish in an oiled tin and bake for about 30 minutes.
Darne of roast monkfish
1 monkfish tail
2 tbsp groundnut oil
1 tbsp extra virgin olive oil
1. Set the oven to 180C/350F/Gas 4.
2. Skin and trim all the waste from the monkfish tail, ensuring all the grey skin and veins are completely removed, or ask your fishmonger to do this for you. Leave the tail intact, do not fillet from the bone.
3. Choose the thickest part of the monkfish tail to obtain the darnes. Cut across the tail in slices to make nice-shaped Monkfish steaks or darnes.
4. Heat the groundnut oil in a frying pan until it is fairly hot.
5. Lightly season the darnes on all sides.
6. Place the darnes in hot oil and seal on all sides - about 4-5 minutes for each darne.
7. Remove from the pan and place on a kitchen towel to drain and rest.
8. When drained, fill a piping bag (with a medium sized nozzle) with the previously prepared salmon mousseline.
9. Pipe over the top of each darne with the desired piping design.
10. Sprinkle a pinch of saffron over the top, place the darnes on a baking tray. Bake at 180C/350F/Gas4 for approximately 8-10 minutes depending on the size of the darnes.
11. When baked remove and place on a kitchen towel or wire cooking rack to drain and rest.
12. To serve: using a shaped mould place the couscous in a mound in the centre of the plate. Place the blanched swiss red chard on top of the couscous. Place a darne on top to complete.
13. Drizzle red pepper dressing round the edge of the plate and overlay 1 tablespoon of olive oil on top of the dressing.
Monkfish Tail in Pepper and Mustard Sauce
1 lb Cooked potatoes, pureed
6 oz Cooked green cabbage
1 oz Butter
1 bn Spring onions, diced
3 oz Diced bacon
1/2 x Red onion, chopped
1 x Garlic clove, chopped
Salt and pepper
Fresh mint, chopped
3 x 6 oz monkfish fillets
Cracked black pepper
100 ml Double cream
4 tbl Grain mustard
Fresh basil, mint, coriander
Saute the onions, garlic and bacon in a pan, then mix with the potato, butter, spring onions and mint. Season well. Roll the monkfish in the cracked pepper and seal in a hot pan. Place in the oven for about 5 minutes to cook.
Form the bubble and squeak potato mix into cakes, dip into some flour and pan fry until golden brown on each side.
Mix the cream, seasoning and mustard and reduce in a hot pan to make the sauce. Serve the monkfish sliced on top of the bubble and squeak with the sauce around the edges. Garnish with basil.