Monkfish

[anonymous-user]

Sainsburys had Monkfish on offer yesterday so i bought a decent size tail, I have only cooked it once previously which was wrapped in parma ham and roasted, i'm thinking of pan frying tonight with some sort of cheese sauce.

Any suggestions guys?

[zakelwe]

Could be nice done that way and stuffed into pancakes, perhaps with prawns as well? The pancakes made into those cornet shapes so loved by 1970's cookery books.

Andy

[Wadeski]

Monkfish goes very, very well with robust flavours such as curry or caribbean spice rubs.

I've never really got the whole cheese sauce on fish deal!

[anonymous-user]

Wadeski said:

Monkfish goes very, very well with robust flavours such as curry or caribbean spice rubs.

Ooh! good call.

[miniman]

As above, it can carry some flavours. I did a nice pan fried monkfish in curry powder, with some chunky chips and some kind of mayo.

[anonymous-user]

If you enjoyed it wrapped in ham try wrapping it in smoked Salmon!

[soad]

Put on a piece of foil large enough to make a parcel, drizzle a little olive oil and rub it in.

Sprinkle lightly with sea salt, chilli flakes, crushed clove of garlic (optional), and plenty of crushed black pepper.

Lay some crushed lemon grass over and and squeeze plenty of fresh lime with some zest.

Seal your parcel and put in a pre-heated oven for 15 - 20 minutes.
Check and continue to cook until it is firm to touch.

Wadeski said:

I've never really got the whole cheese sauce on fish deal!

Me neither.

Edited by soad on Wednesday 17th March 15:21

[tuffer]

I find it goes very well with a couple of well chilled bottles of Pouilly-Fuissé

[Mobile Chicane]

There's a nice-looking treatment for monkfish on this thread:

http://www.pistonheads.com/gassing/topic.asp?h=0&a...

I like what he's done with the quinoa too.

[Kneetrembler]

Google Jaime Olivers Recipes on fish and Anthony Worrall Thompson Spicy Monkfish.

[zakelwe]

Another way is to oven cook it with peppers and onions, garlic and tomato in the middle basted with olive oil infused with herbs.

That gives it a big flavour, sort of like the cod cooked on same for Spanish cooking.

Andy