I used to make it years ago, but then it became unavailable for whatever reason. Well, we've got a new store in town and the will order it in for me. Now my question is, how do I cook it? Like I said, it's been quite some time that I made it but I remember it to be tasty, lobster-like, hence the name "poor-man's lobster". I read somewhere to place it in gently simmering milk??
AB
One of the beautiful attributes about monk fish (Lotte) is it can be prepared under all cooking mediums, grill, sauté,broil, poach, steam, roast etc.The lactic acid in the milk you mentioned may make the proteins separate, and make the fish mealy.
I lightly poached it (till not quite cooked) then rolled it very tight in plastic and shocked it in ice till well chilled. Cut it into medallions and sauteed it.
Here in the UK, monkfish is now becoming considered as an unsustainable resource, probably due to the enthusiasm of our french bretheren for their "lotte"! To my mind, the name "poor mans lobster" adequately describes the flavour and texture of the fish, although it could never be confused with the real thing.
What would you use as a substitute for monkfish? I am stumped!
I've seen recipes for Monkfish done wrapped in pancetta, seared in the pan, then finished off in the oven. looks delicious. Wouldn't cook it for too long, as with any fish.
Wish we could get it here (Down Under) would love to try it
Thanks all, for you ideas!
TerriH, I've saved the site you sent for future reference.
For today, I've decided on bacon wrapped monkfish, roasted with tomatoes and garlic.
Blade, can you explain to me the fried plantain "tube"?
I remember when it wa 75 cents a pound as was used as a filler especially when making seafood or lobster newburg
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